- Makes: about 3 to 4 cups
- Nutrition Per Serving: Serving Size: 1 of 4 servings Calories: 231, Total Fat: 0g, Saturated Fat: 0g, Carbohydrates: 55g, Fiber: 1g, Sugar: 52g, Protein: 1g, Cholesterol: 0mg, Sodium: 124mg
- Total Time: 5 hr 20 min
- Preparation: 10 min
- Inactive: 5 hr
- Cooking: 10 min
Ingredients
- 1 hothouse cucumber, seedless
- 1/2 small red onion
- 2 tbsp fresh dill (sprigs preferred)
- 1 1/2 cups white vinegar
- 1 cup granulated sugar
- 5 to 6 whole allspice berries
- 1/4 tsp kosher salt
Instructions
- Slice the cucumber and red onion thinly using a mandoline or a sharp knife for even, uniform pieces; place them in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the brine.
- In a small saucepan over medium heat, combine the white vinegar, sugar, allspice berries, and kosher salt; stir and bring to a low simmer, cooking until the sugar fully dissolves.
- Pour the hot pickling liquid over the sliced cucumbers and onions, stir to coat evenly, and allow the mixture to cool to room temperature.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface to minimize air exposure, then refrigerate for at least 4 hours so the flavors develop and the pickles chill before serving.
