4cupsthinly sliced persian cucumbers (about 7-8 cucumbers)
1-½ cupswater
¾cupapple cider vinegar
6-8sprigsfresh dill, chopped
2teaspoonssalt
1teaspoonmustard seed
½teaspoonminced garlic
¼teaspoonground turmeric
pinchred pepper flakes, optional
Instructions
In a microwave-safe glass bowl, add water, vinegar, salt and spices. Stir to mix well. Cover with cuchina safe glass vented lid and microwave on high for 3 minutes. Remove and let sit for 2 minutes covered.
In a large microwave safe bowl combine cucumber slices and dill. Carefully pour the hot vinegar mixture over the cucumbers and dill. Mix well. Cover and microwave on high until the cucumber slices are crisp tender, about 4 minutes.
Let mixture sit until warm then transfer to sterile canning jars. Seal and chill in the refrigerator overnight.
Store your crisp and delicious dill pickles in the fridge for up to two months, if they last that long.
Recipe Notes
Serving size: ¼ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.0*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)0*PointsPlus (Old plan)
Nutrition Facts
Crispy Microwave Dill Pickles
Amount Per Serving (0.25 cup)
Calories 5
% Daily Value*
Fat 0g0%
Carbohydrates 4g1%
Fiber -15g-60%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.