Almost Hands-Free Dill Pickles

By ClaudiaJan

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Ingredients

• 4 Kirby cucumbers (about 1 pound), quartered lengthwise
• 3/4 cup  white wine vinegar
• 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
• 2 cloves garlic, smashed
• 2 tablespoons  sugar
• 1 teaspoon  dill seed
• 1 teaspoon  black peppercorns
• 1 bay leaf
• kosher salt

Preparation

Step 1

Directions

Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap
water. Stir until the sugar dissolves.

Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles
will last up to 1 week.