Prep Time
5 Mins
Cook Time
5 Mins
Chill Time
2 Hours
Yield
About 1 pint (serving size: 1/2 of recipe)
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Combine vinegar, 1/2 cup water, sugar and salt in a small saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.

Step 2

Place remaining ingredients in a large heatproof bowl. Pour vinegar mixture over. Add water to completely cover cucumbers, if necessary. Cover and refrigerate for at least 2 hours. Pickles will keep for up to 1 week in the refrigerator.

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