Quick Dill Pickles
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.
- 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
Cut cucumbers into 1-inch-square chunks and place in a heatproof bowl with 12 to 15 sprigs of dill. Set aside.
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.