A Perfect Pickle
Feb 23, 2011
These quick and easy pickles take no more time to prepare than it takes to boil water, but they will keep for up to a year in the fridge. Their garlicky, dill-spiked flavor makes them a great accompaniment to any number of spring and summer meals.
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1 1/2 tsp.
pickling or baby cucumbers
2 tsp. black peppercorns
large seed heads fresh dill
- In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar, and salt and bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
- Divide cucumber spears, garlic, and peppercorns between two sterilized pint-size canning jars. Stuff a dill seed head into center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
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