- 1 cup white vinegar
- 1 cup water
- 4 cloves garlic, smashed and peeled
- 1 tablespoon salt
- 1 teaspoon sugar
- ¼ teaspoon whole black peppercorns
- ¼ teaspoon dill seed or 2 tablespoons chopped fresh dill
- 4 Kirby cucumbers (about ¾ pound), trimmed and cut crosswise into 1/4-inch-thick slices
You can use dill seed or fresh dill to make these quick pickles. The flavor differs slightly but the process is nearly identical. If using dill seed, bring it to a boil with the rest of the brine; if using fresh dill, wait and add it just before pouring the bring over the cucumbers.
In a medium saucepan, bring the vinegar, water, garlic, salt, sugar, peppercorns and dill seed (if using fresh dill, don’t add it yet) to a boil, whisking occasionally to dissolve the salt and sugar. Let cool for a few minutes. If using chopped fresh dill, add it now.
Place the cucumber slices in 1 clean glass quart jar or 2 clean glass pint jars. Pour the brine over the cucumbers, leaving about ½ inch of space at the top. Let cool at room temperature for about 1 hour. Screw on the lid, turn the jar upside-down a few times to distribute the brine and refrigerate at least overnight and up to 1 week.
If possible, occasionally flip the jar over to mix the brine and cucumbers around a bit.