Low Sugar Quick Classic Pickles

Total time1 hr 20 min

Prep time15 min

Cook time5 min

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Ingredients

8 servings

1 ½ lbs persian or kirby cucumbers (about 4–5 medium)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 cup distilled white vinegar
1 cup water
1 tbsp kosher salt
2 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 garlic cloves, thinly sliced
1 tsp black peppercorns
1 tsp mustard seeds
½ tsp red pepper flakes (optional)
4 sprigs fresh dill

Instructions

1
Wash and dry the cucumbers, then slice into 1/4-inch rounds or cut lengthwise into spears. Divide the cucumber slices, garlic, peppercorns, mustard seeds, red pepper flakes (if using), and dill sprigs evenly between two clean pint-sized mason jars, packing them in snugly.
2
Combine the vinegar, water, kosher salt, and sugar in a medium saucepan over medium heat. Stir until the salt and sugar are fully dissolved, about 2–3 minutes. Remove from heat.

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