Rating: 4 stars
481 Ratings
  • 5 star values: 283
  • 4 star values: 55
  • 3 star values: 45
  • 2 star values: 72
  • 1 star values: 26
Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
Makes 16 spears
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

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  • 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.

Nutrition Facts

13 calories; sodium 241mg; carbohydrates 3g; sugars 2g; calcium 8mg.
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