Ingredients
12 Kirby cucumbers
3 garlic cloves, minced
2 tablespoons mustard seeds
1 sprig fresh dill
2 cups apple cider vinegar
1¼ cups water
1 tablespoon salt
2 tablespoons sugar
Instructions
- Wash the cucumbers thoroughly. Slice them into rounds or spears, depending on your preference. For extra crunch, leave the cucumbers whole and slice them after pickling.
- Sterilize your jar by washing it with hot soapy water or running it through the dishwasher.
- In a medium saucepan, combine apple cider vinegar, water, salt, and sugar. Heat over medium, stirring until salt and sugar dissolve, then remove from heat.
- Place cucumbers, minced garlic, mustard seeds, and fresh dill into the sterilized jar. Pack the cucumbers tightly, without smashing them.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged. Press the cucumbers down with a spoon if needed.
- Let the jar cool to room temperature before sealing. Refrigerate the pickles for at least 24 hours, though they taste better after 48 hours.
- Serve immediately or refrigerate for later use.
Notes
For spicier pickles, add red pepper flakes or jalapeño slices.
For sweeter pickles, increase sugar to 3 tablespoons.
Store pickles in the refrigerator for up to 2-3 weeks. They may soften after a while but can be re-crisped in the oven.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Refrigerated
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 15
- Sugar: 2g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
