Quick Pickled Cucumber Recipe
Quick pickled cucumbers are the definition of quick and easy. In just two days time, you will have bright and fresh pickles to snack on.
Servings 10 Servings
- 2 lb kirby cucumbers
- 6 sprigs of fresh dill
- 1 qt lukewarm water
- 3 tbsp salt
- 10 garlic cloves
Wash and snip off the ends of cucumbers. Rinse dill and clean garlic cloves.
Put dill, salt, garlic into the jar.
Fill the jar with cucumbers. Pour water over cucumbers and make sure to bring the water all the way to the top.
Cover the jar with a lid and let it sit in a room temperature for 48 hours. Once the cucumbers are pickled, they can be stored in a fridge.
Calories: 15kcal | Carbohydrates: 2g | Sodium: 2095mg | Potassium: 139mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 4.4mg | Calcium: 21mg | Iron: 0.3mg