20 Min

• 1 lb Pickling Cucumbers
• 1 cup Water
• 1 cup distilled White Vinegar
• 2 Tbsp granulated Sugar
• 1 Tbsp Salt
• 2 Garlic cloves, minced
• 1 tsp Whole Mustard Seeds (optional)
• 1 tsp Dill Seeds (optional)
• 1/2 tsp Black Peppercorns (optional)
• Fresh Dill sprigs (optional)

Slice the cucumbers into thin rounds or spears, depending on your preference. If desired, you can also leave them whole or cut them into chips.

In a saucepan, combine water, vinegar, sugar, salt, minced garlic, mustard seeds, dill seeds, and black peppercorns. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve completely. Remove the pan from heat and let the brine cool for a few minutes.

Place the cucumber slices or spears into a clean jar or airtight container, leaving some room at the top for the brine.

Pour the warm brine over the cucumbers, ensuring they are completely submerged. If desired, add a few sprigs of fresh dill for added flavor.

Cover the jar or container tightly and let the pickles cool to room temperature.

Once cooled, refrigerate the pickles for at least 1 hour to allow the flavors to develop. For best results, let them sit in the refrigerator for 24 hours before consuming. The pickles can be stored in the refrigerator for up to 2 weeks.

Enjoy the quick pickles as a tangy and crunchy accompaniment to sandwiches, salads, burgers, or as a tasty snack on their own.

Note: Feel free to adjust the seasonings and spices according to your taste preferences. You can experiment with adding other herbs or spices like red pepper flakes, coriander seeds, or cloves for different flavor variations.