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Senfgurke Refrigerator Pickles
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Fresh tasting and just a little sweet, these pickles are super easy to make. We used an English cucumber for its delicate taste and minimal seeds, but any cucumber will work.  
serves 8


1 large cucumber, sliced medium thin
3 tablespoons mustard seeds
1 tablespoon chopped fresh dill plus full sprigs for jar
1 cup distilled white vinegar
3/4 cup water
4 tablespoons sugar
2 teaspoons coarsely ground black pepper

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1. Put two tablespoons of the mustard seeds in the bottom of a large, clean jar with lid.
2. Crush the remaining tablespoon of seeds slightly, using a mortar and pestle.
3. In a microwave safe bowl, combine the water, vinegar, crushed mustard seeds, chopped dill and ground black pepper. Add sugar and microwave for about 1 or 2 minutes to help the sugar dissolve and the flavors to combine.
4. Tightly pack the cucumber slices into the jar and pour the vinegar mixture over them. Tuck in some sprigs of dill. Let sit uncovered for a few hours up to a day — before serving or storing in refrigerator.

Per serving: 54 calories, 1g fat, 11g carbohydrates, 1g protein, 2mg sodium, 1g fiber

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