Dill Quick Pickles
Author: Sarah Walker Caron
- 1 cucumber, thinly sliced (about 2½-3 cups of slices)
- 2 cloves garlic, crushed
- 2 tbsp chopped fresh dill
- ½ tsp mustard seed
- ⅓ cup white wine vinegar
- ⅓ cup water
- 1 tsp kosher salt
- Add the cucumber slices, garlic, dill and mustard seed to a bowl or quart-size canning jar.
- In a small saucepan, heat the white wine vinegar, water and salt to a boil. Pour over the cucumbers, and seal. Shake to combine.
- Let the cucumbers sit, shaking occasionally, for at least 45 minutes. Enjoy.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2016/06/28/recipes/dill-quick-pickles-recipe/
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