Quick Sweet-and-Sour Pickle Spears
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 42
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 217
- Total: 2 hr 50 min (includes cooling and refrigeration time)
- Active: 20 min
Ingredients
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
Directions
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.