August 14, 2020
|6/17/2020 12:31:00 PM|
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups
1/2 cup white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove garlic, crushed
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
1 bay leaf
4 cucumbers, cut into angled 1-inch slices
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.
Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.
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