- Prep Time: 10 mins
- bake Time: 1 min
- Total Time: 11 mins
Ingredients
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6 Persian cucumbers, sliced lengthwise into quarters
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2 garlic cloves, sliced
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1 tsp Anthony’s Goods Tellicherry Peppercorns
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½ tsp Anthony’s Goods Mustard Seeds
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Several sprigs of fresh dill
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1 cup water
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1 cup distilled white vinegar
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2 tbsp Anthony’s Goods Cane Sugar
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1 tbsp salt
Instructions
Why buy pickles from the store when you can make them quickly, easily and preservative free? These crunchy homemade dill pickles take just a few minutes of prep and two days of sitting in the fridge for a jar full of tangy goodness. Easy peasy!1. Place the peppercorns, mustard seeds, dill and garlic into the jar you will be using, then pack in the cucumbers.
2. In a medium saucepan, heat the water, vinegar, sugar and salt over medium heat until the salt and sugar have dissolved. Let the mixture cool for a few minutes before pouring it into the jar.
3. Place the lid on the jar and let the contents cool to room temperature before putting it in the fridge for 2 days to pickle.
4. Store in the fridge and enjoy for up to two weeks.
