Almost Hands-Free Dill Pickles

Dill pickles in a jar
Christopher Baker
Makes 16 spears
preparation
5
minutes

Ingredients

4
Kirby cucumbers (about 1 pound), quartered lengthwise
3/4
cup
white wine vinegar
1/4
small sweet onion (such as Vidalia or Walla Walla), thinly sliced
2
cloves garlic, smashed
2
tablespoons
sugar
1
teaspoon
dill seed
1
teaspoon
black peppercorns
1
bay leaf
kosher salt

Directions

  1. Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
  2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.
  3. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.
Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories 13
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 241 mg
  • Protein 0 g
  • Carbohydrate 3 g
  • Sugar 2 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 8 mg
What does this mean? See Nutrition 101.