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Quick Pickled Cucumber Salad

Quick Pickled Cucumber Salad


  • 1/2 cup white vinegar (eyeball it)

  • 2 rounded teaspoons sugar

  • 1 teaspoon mustard seed

  • 1 teaspoon salt

  • 1 clove cracked garlic

  • 2 tablespoons fresh dill leaves, chopped or snipped

  • 1 bay leaf

  • 1 sliced jalapeño pepper

  • 4 Kirby or 2 English cucumbers, cut into 1-inch slices on an angle


Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt and garlic to the pan, and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, jalapeño and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.