Almost Hands-Free Dill Pickles

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Photo by Christopher Baker
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  • Makes 16 spears
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 13 calories
    • 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
  • July 2010

Ingredients

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