Fresh Baby Dill Pickles
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- Level
- very easy
- Prep Time
- 5 mins
- Cooking Time
- 24 h
- Total Time
- 10 mins
- Makes
- 3 cups(750 mL)
Ingredients
- 1 1/3 cups
- white wine vinegar
- 325 mL
- 1/2 cup
- sugar
- 125 mL
- 2 tbsp
- chopped fresh dill
- 30 mL
- 2 tsp
- Sensations by Compliments Whole Grain Dijon Prepared Mustard
- 10 mL
- 1 tsp
- salt
- 5 mL
- 1/2 tsp
- pepper
- 2 mL
- 1
- pinch ground cloves
- 6-7
- baby seedless cucumbers
Directions
Step 1
In a small bowl, whisk together vinegar, sugar, dill, mustard, salt, pepper and cloves until sugar is dissolved. Cut cucumbers into 1/8-in. (3 mm) thick slices to make 3 cups (750 mL).
Step 2
Place cucumbers in a 4 cup (1 L) sealable jar; pour vinegar mixture over top. Push down on cucumbers until completely submerged in liquid. Seal jar; refrigerate about 24 hr, or up to 5 days.
Tip
To add some lively colour to these pickles, stir 1/4 cup (60 mL) finely chopped sweet red pepper into the vinegar mixture before adding it to the jar.
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