Quick Dill Pickles

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4-6 small to medium cucumbers, thinly sliced

1 cup distilled white vinegar

2 cups water

2 tablespoons kosher salt

2 tablespoons sugar

4 teaspoons mustard seed

4 teaspoons black peppercorns

1/4 cup roughly chopped dill

8 cloves garlic, crushed

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Divide the cucumbers between 8 pint jars. Top each jar with 1/2 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 1 crushed garlic clove, and 1 1/2 teaspoons chopped dill.

In a large bowl, combine the vinegar, water, salt, and sugar. Whisk briskly until the salt and sugar is dissolved. Pour enough brine over each jar to cover the cucumbers completely. Cover tightly and refrigerate for at least 48 hours before serving.

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