Prep Time
15 min
Cook Time
5 min
Yields
1 serving
The longest part of this recipe is letting the pickles chill in the fridge! Make ahead for a go-to quick snack.
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ingredients
5
Persian cucumbers, quartered lengthwise
2
dill sprigs
1
clove garlic, smashed
1
cup apple cider vinegar
¼
cup sugar
2
tsp kosher salt
2
tsp mustard seeds
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directions
Notes
Special equipment: a 1-quart Mason jar
Step 1
Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.