Quick Dill Pickles

It’s National Pickle Day! Get salty in the kitchen with us and make your own quick pickles Way Cool style.

Quick Dill Pickles

Total: 15 min | Prep: 10 min | Cook: 5 min

Yield: 4 servings

Ingredients

• 1/2 cup white vinegar
• 1 cup water
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh
• 1 small Bunch dill leaves, chopped or snipped (About ½ Cup)
• 1 bay leaf
• 4 Kirby cucumbers, cut into 1-inch slices or spears

Directions

1. Heat small saucepan over medium high heat. Add vinegar, water, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.
2. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl or pint mason jar.
3. Pour the simmering liquid over the cucumbers and stir to evenly coat.
4. Add hot water if needed to submerge cucumbers.
5. Allow to cool to room temperature and move to fridge to chill at least 4 hours-overnight before serving.
6. Store pickles in the refrigerator, for up to 1 week.