Quickest Pickles

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8 (makes 1 quart).

All you need:

1 cup Hy-Vee white wine vinegar
1 cup water
1 tbsp kosher salt
1 tbsp Hy-Vee sugar
2 large pickling cucumbers (1 lb.)
6 sprigs fresh dill
4 cloves garlic, smashed
2 bay leaves
1 tsp mustard seeds

All you do:

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 information per serving:
Calories: 15
Carbohydrate: 3g
Cholesterol: 0g
Dietary Fiber: 1g
Fat: 0g
Protein: 1g
Saturated Fat: 0g
Sodium: 730mg
Sugars: 2g
Trans fats: 0g
Daily nutritional values:
2% vitamin A
6% vitamin C
2% calcium
2% iron