A snappy, crisp pickle is an essential go-to recipe for any home cook. Thankfully, your search can be over. This easy recipe combines standard elements—dill, garlic, and mustard seeds—with Persian cucumbers instead of the classic Kirby. That’s good news because Persian cucumbers have a high skin-to-flesh ratio, which makes these pickles extra crunchy. Using apple cider vinegar (as opposed to more traditionally used distilled vinegar), adds a distinct tart-sweet note to the spears. Some serving ideas: serve whole with hors d’oeuvres, chop and stir into salads, or muddle up with vodka for a twist on a dirty martini.
1½ cups water
⅔ cup apple cider vinegar
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 teaspoon mustard seeds
2 cloves garlic, thinly sliced (1½ tsp.)
2 dill sprigs
8 Persian cucumbers (about 1 lb.), quartered lengthwise
Sat fat 0.01g
How to Make It
Place water, vinegar, sugar, salt, mustard seeds, garlic, and dill in a quart-size glass jar fitted with a lid. Shake until sugar and salt are dissolved. Add cucumbers; cover and chill until pickles are crisp, about 24 hours.
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