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Quick Dill Pickles

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    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.
    Martha Stewart Living, November 1999
    • Yield Serves 4
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    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 clove garlic, thinly sliced

    Directions

    1. Cut cucumbers into 1-inch-square chunks and place in a heatproof 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.

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