Quick Dill Pickles Recipe

1 small bunch fresh dill

12 whole black peppercorns

1 cup white-wine vinegar

1 teaspoon salt

1/4 cup sugar

1 garlic clove, thinly sliced

1" thick slices, 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 garlic, and bring to a boil. Remove from heat, and pour hot mixture over cucumbers and dill. Let stand 30 to 40 minutes, and serve.

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