Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Essentials: Quick Dill Pickles

    Source of Recipe

    From "Burger Night (Williams-Sonoma)" by Kate McMillan

    List of Ingredients

    • pound Kirby or English cucumbers, cut on the diagonal into -inch slices
    • cup loosely packed dill leaves, roughly chopped
    • 1 cup distilled white vinegar
    • 2 Tbsp sugar
    • 1 tsp kosher salt
    • tsp yellow mustard seeds


    1. Place the cucumber slices and dill into a heatproof nonreactive bowl.

    2. In a small saucepan over low heat, bring the vinegar, sugar, salt, and mustard seeds to a low boil. Cook, stirring, until the sugar and salt dissolve.

    3. Pour the mixture over the cucumber slices and stir to combine. Let sit at room temperature until the liquid cools completely. Serve right away or store in the refrigerator in an airtight container for up to 1 week.

      Makes about 2 cups, enough to top 6 burgers




previous page | recipe circus home page | member pages
mimi's cyber kitchen |