Quick Pickles - Kosher Dill

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lb cucumber, kirby sliced lengthwise into 4 spears
• 1 tablespoon kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon dried dill weed
• 6 garlic cloves, smashed
• 1/2 cup fresh dill, plus
• 1 tablespoon chopped fresh dill
• 1 1/2 cups distilled vinegar
• 1/2 cup ice

Recipe

• 1 toss cucumbers with salt in colander set over a bowl.
• 2 let stand 1 hour.
• 3 discard liquid.
• 4 place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
• 5 bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). discard spice bag. transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. stir in remaining 1 tbls fresh dill. refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
• 6 time does not include chilling.