Crunchy Quick Dill Pickles

• Vegan
• Gluten free

• Produce

  • 1/4 cup Dill, loosely packed fresh
  • 3 cloves Garlic
  • 1 Hot house cucumber

• Baking & Spices

  • 4 tbsp Cane sugar rounded
  • 1/2 tsp Mustard seed, whole
  • 1 1/2 tsp Peppercorns, whole
  • 2 tsp Salt

• Oils & Vinegars

  • 7/8 cup Vinegar

Found on eazypeazymealz.com

Description

Ingredients

• 3/4 cup + 2 tbsp vinegar
• 3 cloves garlic peeled and lightly crushed
• 4 tbsp cane sugar rounded
• 2 tsp salt
• 1 hot house cucumber
• 1 1/2 tsp whole peppercorns
• 1/2 tsp whole mustard seed
• 1/4 cup loosely packed fresh dill

Directions

• In a small pot combine vinegar, garlic, sugar and salt. Bring to just under a simmer.
• Meanwhile cut the cucumber in half and then into spears.
• In a 32oz wide mouth mason jar (or other heat proof 32 oz jar with lid) put the peppercorns, mustard seed, and dill. Stuff cucumbers in on top of the other ingredients.
• After the vinegar is just under a simmer and the sugar/salt have dissolved, pour directly into the mason jar. Fill the remainder of the jar with cool water till cucumbers are just covered.
• Allow to cool uncovered. Cover and refrigerate or serve.