Fresh Baby Dill Pickles
Prep Time
Makes
Cooking Mode
1 ⅓ cups white wine vinegar
½ cup sugar
2 tbsp chopped fresh dill
2 tsp Sensations by Compliments Whole Grain Dijon Prepared Mustard
1 tsp salt
½ tsp pepper
1 pinch ground cloves
6-7 baby seedless cucumbers
1 ⅓ cups white wine vinegar
½ cup sugar
2 tbsp chopped fresh dill
2 tsp Sensations by Compliments Whole Grain Dijon Prepared Mustard
1 tsp salt
½ tsp pepper
1 pinch ground cloves
6-7 baby seedless cucumbers
Directions
1In a small bowl, whisk together vinegar, sugar, dill, mustard, salt, pepper and cloves until sugar is dissolved. Cut cucumbers into 1/8-in. (3 mm) thick slices to make 3 cups (750 mL).
2Place cucumbers in a 4 cup (1 L) sealable jar; pour vinegar mixture over top. Push down on cucumbers until completely submerged in liquid. Seal jar; refrigerate about 24 hr, or up to 5 days.
Tips
1
To add some lively colour to these pickles, stir 1/4 cup (60 mL) finely chopped sweet red pepper into the vinegar mixture before adding it to the jar.
Disclaimer
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Personal Note
Personal Note
