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Quick Sweet-and-Sour Pickle Spears

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  • Level: Easy
  • Total: 2 hr 50 min (includes cooling and refrigeration time)
  • Active: 20 min
  • Yield: 1 quart
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5 Persian cucumbers, quartered lengthwise

2 dill sprigs 

1 clove garlic, smashed 

1 cup apple cider vinegar 

1/4 cup sugar 

2 teaspoons kosher salt 

2 teaspoons mustard seeds 


Special equipment:
a 1-quart Mason jar
  1. Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
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