Quick Sweet Pickles

1. 1

   In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.

2. 2

   In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.

3. 3

   Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.

4. 4

   Cover bowl and refrigerate for at least 8 hours before serving.

5. 5

   Store pickles, refrigerated, for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.