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Quick Dill Pickles




Source of Recipe


mstewart


Recipe Introduction


Serves 4
These pickles will keep, refrigerated in an airtight container, three to five days. If kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted


List of Ingredients





6 Kirby cucumbers
1 small bunch fresh dill
12 whole black peppercorns
1 cup white-wine vinegar
1 teaspoon salt
1/4 cup sugar
1 garlic clove, thinly sliced



Recipe



1. Cut cucumbers into 1-inch-square chuncks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.

2. Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.