Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 55 mins
Servings:
12
Ingredients
Directions
Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. 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 |
