Fresh Baby Dill Pickles

Prep time: 5min
Total time: 10min
Makes 3 cups
1 1/3 cups
white wine vinegar
325 mL
1/2 cup
sugar
125 mL
2 tbsp
chopped fresh dill
30 mL
2 tsp
Sensations by Compliments Whole Grain Dijon Prepared Mustard
10 mL
1 tsp
salt
5 mL
1/2 tsp
pepper
2 mL
1/2 tsp
pepper
2 mL
1
Pinch ground cloves
6-7
baby seedless cucumbers
Per Serving (1/4 cup serving):
calories
16
carbs
4 g
sodium
64 mg

Directions

  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.