How To Make Icebox Pickles
Serves:
Ingredients
- 4 small cucumbers
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, minced
- 1/2 teaspoon dried dill
Instructions
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Thinly slice the cucumbers and place them in a clean jar or container with a tight-fitting lid.
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In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, black peppercorns, garlic, and dried dill. Bring to a boil and stir until the sugar and salt are dissolved.
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Pour the hot brine over the sliced cucumbers, ensuring they are fully submerged.
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Let the pickles cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
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Enjoy the tangy and crispy icebox pickles as a refreshing appetizer or snack.
Nutrition
- Calories : 34kcal
- Total Fat : 0g
- Sodium : 714mg
- Total Carbohydrates : 8g
- Sugar : 7g
- Protein : 1g
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