Last week we picked up the most delicious baby cucumbers at the Langley Community Farmers Market. They were so sweet, and crunchy, I just knew I had to make a batch of pickles! Sweet, sour and so simple! This quick pickle recipe is the perfect way to enjoy some of your farmers market bounty!
Quick Pickles
Simple. Fresh. Delicious.
Ingredients:
½ cup white vinegar
3 tsp sugar
1 tsp mustard seed
1 tsp salt
1 clove garlic, smashed
2 Tbsp fresh dill leaves, chopped
1 bay leaf
4 baby cucumbers, cut into 1” slices
Instructions
Heat small saucepan over medium high heat.
Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.
Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
Pour the simmering liquid over the cucumbers and stir to evenly coat.
Allow to cool to room temperature or chill before serving.
