Quick Dill Pickles
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
- Servings: 4
Source: Martha Stewart Living, November 1999
- 4 to 6 Kirby cucumbers
- 1 small bunch fresh dill, cleaned
- 12 whole black peppercorns
- 1 cup white-wine vinegar
- 1 teaspoon salt
- 1/4 cup sugar
- 1 clove garlic, thinly sliced
Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof 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 the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.