The longer these sit in the fridge, the tangier they’ll become. Add additional seasonings like coriander seeds or crushed red pepper to customize the flavor.
- 1 ½ cups white vinegar
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 1 cup fresh dill
- 2 cloves garlic
- 1 lb (about 4 or 5) mini cucumbers
- In a medium pot, heat 1 cup water to a boil. Remove from heat and stir in the vinegar, salt, and sugar until salt and sugar are dissolved.
- Finely chop the dill and smash the garlic cloves with the side of a knife. Add dill, garlic, and mustard seeds to brine. Let brine cool.
- Meanwhile, halve the cucumbers lengthwise. Pack cucumbers into quart-size jar. Pour the brine over cucumber (if brine does not completely cover cucumbers, add enough water to cover). Seal with lid and refrigerate at least 24 hours. Pickles will keep, refrigerated, for up to 2 weeks.
- June 2018