Description
Crunchy cucumbers and sweet red onions soak up a tangy brine spiked with mustard seeds, peppercorns, and fresh dill. After 5 minutes of prep and a day in the fridge, you get bright, snappy pickles that enliven sandwiches or salads.
Ingredients
- 4 cups cucumber sliced
- 2 cups red onion sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 4 cloves garlic sliced
- 4 sprigs fresh dill
Instructions
- In a medium saucepan combine white vinegar, water, granulated sugar, and pickling salt.
- Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
- In a clean quart-size jar layer cucumber slices, red onion slices, garlic slices, mustard seeds, black peppercorns, and fresh dill sprigs.
- Carefully pour the hot brine over the vegetables, ensuring they are fully submerged.
- Allow the jar to cool to room temperature, then seal with a tight-fitting lid.
- Refrigerate for at least 24 hours before serving to develop flavor.
Notes
- Keep the pickles refrigerated and consume within two weeks for best quality.
- For crisper cucumbers, soak slices in ice water for 30 minutes before pickling.
- Feel free to substitute white vinegar with apple cider vinegar for a milder flavor.
- Adjust sugar and salt levels to taste for sweeter or tangier pickles.