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
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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