Fresh Dill Pickles
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PREP TIME
5 min
Makes
1 Jar of Pickles
* PLUS Cooking time: 5 minutes, Standing time: 60 minutes

Recipe by Eshun Mott, Photo by Jodi Pudge
Ingredients
- 1 cup white vinegar
- 1/2 cup water
- 1 tbsp granulated sugar
- 1 tbsp kosher salt
- 2 tsp chopped garlic
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 5 small cucumbers , scrubbed (about 400 g)
- 1/4 cup dill sprigs
Instructions
- Combine vinegar, water, sugar, salt, garlic, peppercorns, coriander and fennel seeds in a medium saucepan and bring to a boil, stirring until sugar and salt have dissolved. Remove from heat, transfer to a measuring cup and place in the refrigerator for 30 min or until cooled to room temperature.
- Cut cucumbers in half lengthwise, then quarter each half to make spears. Pack into a 650-mL jar along with dill sprigs, and pour in vinegar mixture. Make sure cucumbers are fully submerged (you can add a little extra water if needed).
- Let stand in the refrigerator for 1 hr or overnight to pickle. Pickles with last about 2 weeks in the fridge.
Nutrition (per serving)
- Calories
- 13,
- Protein
- 0 g,
- Carbohydrates
- 3 g,
- Fat
- 0 g,
- Fibre
- 0 g,
- Sodium
- 102 mg.
FILED UNDER: Make-ahead meals Side dishes