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.
In a small or medium saucepan
2/3 cup [130g] white wine vinegar
1/2 tsp sugar
1 tsp mustard whole grain
1/2 tsp salt
4 garlic cloves, roughly sliced
1/2 teaspoon Aleppo
On the sidelines
2 large cucumbers sliced 1/4-1/2 inch thick
1 cup fresh dill, barely chopped
1
Over medium low heat, combine all ingredients and bring to a simmer for just a minute or two.
2
In a large jar with a lead or seal, place the cucumbers and fresh dill.
3
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.
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