The recipe I used was from The Martha Stewart Living Cookbook. It went something like this:
- 4-6 cucumbers, sliced into chunks (or thicker slices, like I did)
- bunch of fresh dill
- 12 whole black peppercorns
- 1 cup white wine vinegar
- 1 tsp sea salt
- 1/4 cup of sugar
- 1 garlic clove thinly sliced.
You put the cucumbers and dill together into a bowl or pack them into a canning jar as I did. Then you basically mix everything else except the garlic together and heat it on the stove until the salt and sugar dissolve. Then toss in the garlic and bring the whole shebang to a boil. Remove it from the heat and pour it over your cukes. There will not be enough liquid to cover your cucumbers in a jar, so you will need to shake it around every now and again so all the cucumbers can get some exposure to the vinegar solution.
We are on day 3 of these pickles now, and the flavor just seems to keep getting better, and the cucumbers keep getting crunchier. If you like pickles, I tell you, you HAVE TO try this recipe. So good.