Prep Time
10 min
Cook Time
5 min
Yields
4 servings
Rachael’s recipe allows you to enjoy delicious-tasting homemade pickles without waiting weeks for fermentation. These pickles are ready in about 15 minutes.
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ingredients
½
cup white vinegar, eyeball it
2
heaping tsp sugar
1
tsp mustard seed
1
tsp salt
1
clove garlic, cracked
1
tsp dried dill or 2 Tbsp fresh dill leaves, chopped or snipped
1
bay leaf
4
kirby cucumbers, cut into 1-inch slices on an angle
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directions
Step 1
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.