Fridge Dill Pickels

Yields1 Serving

¼ tsp dill seed

2 garlic cloves, peeled and smashed

1 ¼ peppercorns

½ sprigs fresh dill

¾ tbsp coarse salt

¼ tsp sugar

¼ cup white-wine vinegar

1 ¼ Kirby cucumbers, cut in half

½ cup water

Place cucumbers, peppercorns, and fresh dill in a canning jar. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with water. Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers. Put on lid and refrigerate until cool, at least 2 hours.

Nutrition Facts

0.25 servings

Serving size

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Fridge Dill Pickels