Pickles, Quick

By LadyRev-2

This is a Rachael Ray Recipe. They are actually very good; will last about a month in the refrigerator.

Ingredients

• " 1/2 cup white vinegar, eyeball it
• " 2 rounded teaspoons sugar
• " 1 teaspoon mustard seed
• " 1 teaspoon salt
• " 1 clove cracked garlic
• " 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• " 1 bay leaf
• " 4 kirby cucumbers, cut into 1-inch slices on an angle

Preparation

Step 1

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving