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Total:
2 hr 50 min
(includes cooling and refrigeration time)
Active:
20 min
Yield:
1 quart
Level:
Easy
Total:
2 hr 50 min
(includes cooling and refrigeration time)
Active:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 1-quart Mason jar

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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