First, the pickling cucumbers (I chose Kirby) get salted and drain for an hour.
Here, I used a spice bag to hold the peppercorns, garlic, and fresh and dried dill weed.
I infused the vinegar with the spices by bringing both to a boil.
The best part? The cucumbers only cook for a mere five minutes!
These are double-dill pickles — they have a dose of fresh as well as dried dill for a stronger flavor.
These will last in the refrigerator, covered, for up to two weeks...
...that is, if they don't get eaten right away.