Almost Hands-Free Dill Pickles
Makes 16 spears|
Hands-On Time:
05m
|
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
- Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 13
- Fat 0g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 241mg
- Protein 0g
- Carbohydrate 3g
- Sugar 2g
- Fiber 0g
- Iron 0mg
- Calcium 8mg
What does this mean? See Nutrition 101.
Quick Tip
Don’t worry if the garlic cloves take on a bluish tinge. Raw garlic contains an enzyme that can sometimes cause it to discolor
when mixed with acidic ingredients, such as vinegar.
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