Fresh Baby Dill Pickles

3 cups
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

16
Calories
0 g
Protein
4 g
Carbs
0 g
fiber
Show all nutrition facts

Nutritional Facts

1/4 cup
  • Amount For Serving % Daily Value
  • Calories 16
  • Lipides 0 g
    • Saturated fat  0 g
  • Cholesterol 0 mg
  • Sodium  64 mg
  • Carbs 4 g
    • fiber  0 g
  • Protein 0 g

Ingredients

  • 1 1/3 cups (325 mL) white wine vinegar
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) chopped fresh dill
  • 2 tsp (10 mL) Sensations by Compliments Whole Grain Dijon Prepared Mustard
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • Pinch ground cloves
  • 6 or 7 baby seedless cucumbers

Method

  1. In 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). 
  2. Place 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 overnight, or up to 5 days.


Tip! 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.

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