Rate this recipe
4.6/5
(12 Votes)
1 Picture
Ingredients
- 4 Kirby cucumbers (about 1-pound), quartered lengthwise
- 3/4 cups white wine vinegar
- 1/4 small onion, thinly sliced
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- Kosher salt
Details
Servings 16
Preparation time 5mins
Cooking time 1445mins
Preparation
Step 1
Place cucumbers in a 1 quart jar or some other container with a tight fitting lid.
In a bowl, combine remaining ingredients with 2 teaspoons of salt and 3/4 cup of hot water. Stir until sugar dissolves.
Pour vinegar mixture into the jar with the cucumbers, cover and refrigerate for at least 1 day before serving. The pickles will last one week.
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