by Tina Miller
- 1-1/2 cups white vinegar
- 3 Tbsp. kosher salt
- 2 Tbsp. sugar
- 2 cups water
- 2 Tbsp. mustard seeds
- 3 garlic cloves, thinly sliced
- 8 sprigs fresh dill, top three inches
- 3 to 4 pickling cucumbers (do not use standard salad cucumbers or European style)
In a medium saucepan heat vinegar, salt, sugar and water until the salt and sugar are dissolved. Add all other ingredients except sliced cucumbers.
To prepare the pickling cucumbers, rinse and dry. Cut ends off and, using a Japanese hand slicer or very sharp knife, thinly slice the cucumbers. Add sliced cucumbers to a 1-quart glass jar or pickling jar. Pour room temp liquid ingredients in jar with sliced cucumbers. Close and refrigerate for 12 hours. They will last up to a month in the fridge.
Yield: 1 quart