![](https://cdn.statically.io/img/www.allrecipes.com/thmb/R5wEyNTWjPua0MRvhSuudiUbpqs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5837723-32a0dabe5cc5429eb1a63233b2a8be04.jpg)
Ingredients
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1 ¼ cups water
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1 ¼ cups white vinegar
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2 ½ teaspoons pickling salt
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1 teaspoon whole Tellicherry peppercorns
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1 teaspoon yellow mustard seeds
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½ teaspoon brown mustard seeds
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½ teaspoon white sugar
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¼ teaspoon crushed red pepper flakes, or more to taste
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6 pickling cucumbers
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¼ small white onion, sliced
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8 sprigs fresh dill
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1 clove garlic, slightly crushed
Directions
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Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
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Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Cook's Note:
You can cut the cucumbers into rounds, if you prefer.
Nutrition Facts (per serving)
26 | Calories |
0g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 26 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 488mg | 21% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 4mg | 5% |
Calcium 28mg | 2% |
Iron 1mg | 3% |
Potassium 217mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.