Quick Dill Pickles
6 Kirby cucumbers or other long seedless cucumbers
1 small bunch fresh dill
12 whole black peppercorns
1 cup white-wine vinegar
1/2 teaspoon salt
2 Tablespoons sugar
1 garlic clove, thinly sliced
(1 onion thinly sliced, optional)
Cut cucumbers into 1-inch square chuncks and place in heat-proof bowl with 12-15 sprigs of dill. Set aside.
Place peppercorns, vinegar, salt and sugar in a small saucepan over medium heat. Cook until the salt and sugar dissolve, 1-2 minutes. Add garlic and bring mixture to a boil. Remove from heat, and pour the hot mixture over the reserved cucumbers and dill. Let stand 30-340 minutes. Serve at room temperature or chilled.
This page was added August 2002