Slightly Sweet Dill Refrigerator Pickles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 quarts
- 1 cup water
- 1 cup sugar
- 1 1/2 cups apple cider vinegar
- 1 tablespoon yellow mustard seeds
- 2 teaspoons whole white peppercorns
- 3 tablespoons coarse kosher salt
- 2 teaspoons dill seeds
- Carbohydrate 13 g(4%)
- Fat 0 g(0%)
- Fiber 0 g(2%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 229 mg(10%)
- Calories 56
Preparation Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill. Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Preparation Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill. Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
