Servings: 6 servings
Ingredients
- 4 pickling cucumbers sliced
- 1/2 cup white vinegar
- 1 tsp sugar
- 1 tsp mustard seed
- 1 tsp salt
- 1 tsp dried dill
- 2 cloves garlic cracked/smashed
- 1 Tbsp black peppercorns (optional)
- 1 Tbsp coriander seed (optional)
- 1 bay leaf (optional)
Instructions
- Heat vinegar, sugar, and all other spices in a saucepan over medium heat and cook until just boiling.
- Add sliced cucumbers to a jar or bowl, and pour vinegar mixture to cover.
- Refrigerate for at least 1-2 days - the longer you wait, the pickle-ier the pickle!
Notes
Pickling/Kirby cucumbers are best for this because they are crisp all the way through, but of course any type of cucumber will work just fine.
Inspired by:
