Recipe No. 4
QUICK DILLS
These pickles keep well refrigerated in air tight container. If Kirby cucumbers are not available the English Seedless are a good substitute.
4 to 6 Kirby cucumbers cut in to 1 inch cubes
1 small bunch dill
12 whole peppercorns
1 cup white wine vinegar
1 teaspoon salt
1/4 cup sugar
1 clove garlic
Cut the cucumbers into 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 sauce pan over medium
heat. Add garlic, and bring to
a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let
stand 30 to 40 minutes.
