Quick and easy pickles!!

Ingredients

• 4 medium Cucumbers (firm, fresh; crinkle‑cut if possible)
• 2 cups Water (filtered or distilled)
• 2 cups Distilled White Vinegar (5% acidity)
• 0.25 cup Granulated Sugar
• 2 tablespoons Sea Salt (coarse sea salt preferred)
• 2 large Garlic Cloves (peeled and lightly smashed)
• 1 teaspoon Mustard Seed (yellow or brown)
• 1 tablespoon Dried Dill Weed (if fresh dill unavailable)
• 1 teaspoon Black Peppercorns (whole)
• 6 8‑oz Mason Jars with Lids (sterilized)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and cut them into crinkle‑shaped spears or slices using a crinkle‑cut cutter.

   Time: PT5M

2. Sterilize Jars

   Place the mason jars and lids in a large pot of boiling water for 5 minutes, then remove with tongs and let air‑dry on a clean towel.

   Time: PT5M

   Temperature: 212°F

3. Make the Brine

   In a saucepan combine 2 cups water, 2 cups distilled vinegar, ¼ cup sugar, and 2 tbsp sea salt. Bring to a gentle boil, stirring until sugar and salt dissolve.

   Time: PT5M

   Temperature: 212°F

4. Cool the Brine

   Remove the saucepan from heat and let the brine cool to room temperature (about 10 minutes).

   Time: PT10M

5. Pack Jars with Spices

   Into each sterilized jar place 1 garlic clove, ¼ tsp mustard seed, ¼ tsp dried dill, and a pinch of black peppercorns.

   Time: PT5M

6. Add Cucumbers

   Pack the crinkle‑cut cucumber pieces tightly into the jars, leaving about ½‑inch headspace at the top.

   Time: PT5M

7. Pour Brine Over Cucumbers

   Using a funnel, pour the cooled brine over the cucumbers, ensuring they are fully submerged.

   Time: PT2M

8. Seal and Refrigerate

   Close each jar with its lid, give a gentle twist to seal, and place the jars in the refrigerator.

   Time: PT1M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

1g