Recipe
Side Dish
Quickest Pickles
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Description
Use this simple, and traditional, pickle recipe to accompany sandwiches, or provide a sweet and salty snack for a mid-day pick-me-up.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee white wine vinegar | ||
| 1 c. water | ||
| 1 tbsp. kosher salt | ||
| 1 tbsp. Hy-Vee sugar | ||
| 2 large pickling cucumbers, about 1 lb. | ||
| 6 sprig(s) fresh dill | ||
| 4 clove(s) garlic, smashed | ||
| 2 bay leaves | ||
| 1 tsp. mustard seeds |
Things To Grab
- Small sauce pan
- Mason quart-size jar
Directions
- Combine white wine vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.
- Cut pickling cucumbers into spears; pack into a quart jar. Add sprigs of dill, garlic, bay leaves and mustard seeds.
- Fill jar with hot brine; stir gently. Discard any leftover brine. Cool.
- Cover and refrigerate for 2 hours before serving. Serve within 2 weeks.
Nutrition facts
Servings
15 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0g
- Sodium: 730mg
- Total Carbohydrates: 3g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
August Seasons 2017.