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Quick Pickles

Jul 24 2008 - 11:45am
First, the pickling cucumbers (I chose Kirby) get salted and drain for an hour. [0]
Here, I used a spice bag to hold the peppercorns, garlic, and fresh and dried dill weed. [0]
I infused the vinegar with the spices by bringing both to a boil. [0]
The best part? The cucumbers only cook for a mere five minutes! [0]
These are double-dill pickles — they have a dose of fresh as well as dried dill for a stronger flavor. [0]
These will last in the refrigerator, covered, for up to two weeks... [0]
...that is, if they don't get eaten right away. [0]

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