Not-Too-Sour Refrigerator Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 20
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 235
- Total: 9 hr 10 min (includes cooling and chilling time)
- Active: 10 min
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- 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.