Food Recipes Almost Hands-Free Dill Pickles 4.0 (481) 5 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on December 2, 2015 Print Share Share Tweet Pin Email Photo: Christopher Baker Hands On Time: 5 mins Total Time: 5 mins Yield: 16 spears Jump to Nutrition Facts Ingredients 4 Kirby cucumbers (about 1 pound), quartered lengthwise ¾ cup white wine vinegar ¼ 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. Print Nutrition Facts (per serving) 13 Calories 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 13 % Daily Value * Sodium 241mg 10% Total Carbohydrate 3g 1% Total Sugars 2g Calcium 8mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.