Not-Too-Sour Refrigerator Pickles

Name: Not-Too-Sour Refrigerator Pickles
Cook time: 10 min
Total time: 9 min
Ingredients: 4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise; 4 small sprigs fresh dill; 3 cloves garlic, smashed; 1 1/2 tablespoons whole-grain mustard; 2 teaspoons kosher salt; 1/4 teaspoon sugar; 1/2 cup distilled white vinegar

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Cook Time: 10 minutes

Total: 9 hours, 10 minutes

Servings: 1

Author : Valerie Bertinelli

pickle recipes gluten free low fat

Ingredients

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4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise4 small sprigs fresh dill3 cloves garlic, smashed1 1/2 tablespoons whole-grain mustard2 teaspoons kosher salt1/4 teaspoon sugar1/2 cup distilled white vinegar

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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.