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
Fresh Dill Pickles

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.
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