Quick Pickles
- ½ cup white vinegar, eyeball it
- 2 rounded teaspoons sugar
- 1 teaspoon mustard seed
- 1 teaspoon salt
- 1 clove cracked garlic
- 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
- 1 bay leaf
- 4 Persian cucumbers cut into 1-inch slices on an angle
- Heat small saucepan over medium high heat.
- Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.
- Toss the dill, bay leaf, and sliced cucumbers together in a heatproof bowl.
- Pour the simmering liquid over the cucumbers and stir to evenly coat.
- Allow to cool to room temperature or chill before serving.
- Place pint jar and canning lid into boiling water to sterilize.
- Cut cucumbers at angle.
- Place into jar.
- Pour over liquid.
- Allow to cool – turn jar over to distribute liquid – place in frig.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/quick-pickles-2/
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