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not-too-sour refrigerator pickles

4.7

(11)

www.foodnetwork.com
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Cook Time: 10 minutes

Total: 9 hours, 10 minutes

Servings: 1

Ingredients

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Instructions

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Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.

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