Not-Too-Sour Refrigerator Pickles

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  • Level: Easy
  • Total: 9 hr 10 min (includes cooling and chilling time)
  • Active: 10 min
  • Yield: 1 quart
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Ingredients

4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise

4 small sprigs fresh dill

3 cloves garlic, smashed 

1 1/2 tablespoons whole-grain mustard 

2 teaspoons kosher salt 

1/4 teaspoon sugar 

1/2 cup distilled white vinegar 

Directions

Special equipment:
a 1-quart mason jar with a lid
  1. Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.
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