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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Easy to make, small batch cucumber pickles, for when you have a few too many cukes in your garden. Ingredients:
• 2 cups water |
• 1/4 cup white vinegar |
• 1 tablespoon pickling salt (kosher salt or sea salt work, too) |
• 2 teaspoons sugar |
• 4 sprigs fresh dill |
• 2 garlic cloves, halved |
• 1 tablespoon black peppercorns |
• 4-5 small to medium sized cucumbers, cut into spears |
• canning jar (or reuse an old pickle jar or pasta sauce jar) |
Directions:
1. Clean jar well with very hot soapy water, rinse well, and dry.
2. Put dill, garlic, and peppercorns into jar. Pack in cucumber spears.
3. Combine water, vinegar, salt, and sugar in a saucepan or microwaveable dish (a large glass measuring cup is ideal, the spout will make pouring easier later). Bring to a boil on stovetop or in microwave, stirring to dissolve the sugar and salt into the vinegar mixture.
4. Pour the hot vinegar mixture into the jar, filling to the bottom part of the lip (leaving 1/2” to 3/4”space on top. Depending on the size of your jar, you may not need all of the mixture.)
5. Put on cap and allow the jar to cool to room temperature, and then move into the fridge.
6. Allow one week in fridge to pickle before serving. Pickles will keep in the refrigerator up to two months.
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