Easy Dill Pickles

By amaliana

1/4 cup per serving
"If you've never made pickles before, don't worry. These are so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe."

Ingredients

• 4 pickling, or Kirby, cucumbers, unpeeled(about 1 pound)(4 cups when sliced)
• 1 cup water
• 3/4 cup cider vinegar
• 1 tablespoon dill seeds
• 1 tablespoon whole pickling spices
• 1 tablespoon sugar
• 2 medium cloves garlic, peeled, or 1 teaspoon bottled minced garlic
• 4 to 5 sprigs fresh dillweed(optional)

Details

Servings 16

Preparation

Step 1

With a sharp knife or crinkle cutter, cut cucumbers crosswise into 1/4-inch slices. You should have 4 cups. Line a colander with two or three paper towels; put cucumbers in colander, cover with a paper towel, and set a plate on top to slightly weigh the cucumbers down(this will help remove any excess moisture). Let stand for 5 to 10 minutes.

In a large saucepan, bring remaining ingredients to boil over high heat. Reduce heat to medium, add cucumbers, and cook, uncovered, for 3 minutes, or until tender-crisp, stirring occasionally. Remove from heat and let cool for 15 minutes. Transfer to an airtight container large enough to hold the cucumbers and liquid(a clean large pickle jar works well) and refrigerate for at least 4 hours before serving. Pickles will keep in refrigerator for up to two weeks.