1 large seedless cucumber, sliced
2-3 sprigs fresh dill
2-4 cloves garlic
4-6 whole peppercorns
1/4 tsp dill seeds
1/2 tsp sugar
1-2 tbsp kosher salt
1/2 cup vinegar (preferably rice, white wine, or champagne)
1 cup water
Place cucumbers, fresh dill, garlic, peppercorns, dill seeds, sugar and 1 tbsp salt in a sterilized 1 quart mason jar. Add vinegar and fill the rest of the way with water. Shake, cover, and taste the brine; add more salt if necessary. Refrigerate. Pickles will be ready after 2 days. Will keep for several months. To use sooner, decrease water and increase vinegar (Quick Pickle recipe here!).
