These quick pickles turn out crunchy and still fresh tasting compared to their canned counterparts.
Here is how to make them:
1/2 cup vinegar
1 clove garlic
2 tsp sugar
1 tsp salt
1 tsp mustard seed
1 tsp dried dill
4 mini cucumbers
1. Cut cucumbers into 1/4 inch slices and toss in salt. Let sit for 20 min.
2. Place the vinegar, sugar, and garlic into sauce pan and heat on medium until simmering.
3. Stir in the dill and pour mixture over cucumbers in a heat proof bowl. Toss the cucumbers to evenly coat them with the warm mixture.
4. Let sit until cool – place in fridge for minimum 3 hours before enjoying!