Quick Pickles by Janice


cup white vinegar, eyeball it 2 rounded teaspoons sugar 1 teaspoon mustard seed 1 teaspoon salt 1 clove cracked garlic 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped 1 bay leaf 4 Persian cucumbers cut into 1-inch slices on an angle


1.Heat small saucepan over medium high heat.
2.Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves.
3.Toss the dill, bay leaf, and sliced cucumbers together in a heatproof bowl.
4.Pour the simmering liquid over the cucumbers and stir to evenly coat.
5.Allow to cool to room temperature or chill before serving.
6.Place pint jar and canning lid into boiling water to sterilize.
7.Cut cucumbers at angle.
8.Place into jar.
9.Pour over liquid.
10.Allow to cool turn jar over to distribute liquid place in frig.