Quick Sweet-and-Sour Pickle Spears
Whip up these crisp, tangy pickle spears in just 20 minutes of active timeperfect for adding a zesty crunch to your burgers, sandwiches, or charcuterie board. Ready in under 3 hours, they'll have you craving that sweet-and-sour bite!
- Difficulty: Easy
- Yield: 1 quart
- Total Time: 2 hours 50 minutes (including cooling and chilling)
- Active Time: 20 minutes
- Nutrition Facts per Serving (1 of 8 servings): Calories 42, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 9 g, Dietary Fiber 0 g, Sugar 7 g, Protein 1 g, Cholesterol 0 mg, Sodium 217 mg
Ingredients
- 5 Persian cucumbers, cut into quarters lengthwise
- 2 sprigs fresh dill
- 1 garlic clove, crushed
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 2 teaspoons kosher salt
- 2 teaspoons mustard seeds
Special equipment: 1-quart Mason jar
Instructions
- Pack the cucumber quarters, dill sprigs, and crushed garlic into a 1-quart Mason jar.
- In a small saucepan, combine vinegar, sugar, salt, mustard seeds, and 1 cup water. Heat over medium, stirring until simmering and sugar fully dissolves.
- Pour the warm brine over the cucumbers. Let cool to room temperature.
- Seal the jar and refrigerate for at least 2 hoursor overnight for peak flavor.
Pro tip: These pickles stay fresh in the fridge for up to two weeks. Imagine the satisfying snap on your next mealget pickling today!
