Rating: 3.79 stars
19 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.

Martha Stewart Living, November 1999

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes

These pickles will keep, refrigerated in an airtight container, three to five days.

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Reviews (1)

19 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
03/18/2013
These are delicious pickles; great on a burger.