We eat a lot of pickles. Probably too many. It's not a problem, though, when these little ladies come together in a handful of minutes and last quite awhile in the fridge. Feel free to add additional veggies or spices to really cater them to your liking. You will never go back to the neon green, store-bought, who-knows-how-old-they-are pickles. —Finchly
What You'll Need
white wine vinegar
whole grain mustard
cloves of garlic, sliced
large cucumbers, sliced 1/4-1/2 inch thick
fresh dill, barely chopped
In a medium saucepan and over medium-low heat, combine all ingredients- except the cucumbers and dill- and bring to a simmer for just a minute or two.
In a large jar with a lead or seal, place the cucumbers and fresh dill.
Pour the pickling liquid from the saucepan over the cucumbers and dill. Top with the lid or close the top. Park it in the fridge to cool and pickles can be enjoyed after just an hour.