Pickled Cucumbers
Crisp cucumber slices in a tangy vinegar brine with fresh dill and garlic. A quick refrigerator pickle that's ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 35
- Protein
- 1g
Ingredients
- 2 medium cucumbers
- ½ cup white vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
- 2 cloves garlic
- ¼ cup fresh dill
- 1 tsp mustard seeds
Instructions
- 1
Slice the 2 cucumbers into 1/4-inch rounds and place them in a large bowl or jar.
- 2
In a small saucepan, combine the 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Bring to a boil over medium-high, stirring until the sugar dissolves, about 2 minutes.
- 3
Crush the 2 garlic cloves with the flat side of a knife and add them to the hot brine along with the 1/4 cup dill and 1 tsp mustard seeds.
- 4
Pour the hot brine over the cucumbers, making sure they are fully submerged. Let cool to room temperature, about 20 minutes.
- 5
Cover and refrigerate for at least 30 minutes before serving. The pickles will keep for up to 1 week.
- 6
Serve chilled or at room temperature. For extra flavor, add a pinch of red pepper flakes or a few black peppercorns to the brine.
Tools you’ll need
- Large bowl or jar
- Small saucepan
- Knife
- Cutting board
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