Quick Pickled Cucumbers

My husband loves pickles, they’re a regular snack for him, right out of the jar. These are similar to my relish, dill pickles with a hint of sweetness. They are easy to make, crunchy and ready to eat the next day. I make a BIG jar of them for mid summer BBQs.

Quick Dill Pickles

• 1 cup White Vinegar
• 2 rounded Tbls. Sugar
• 2 tsp. Mustard Seeds
• 2 tsp. Salt (I use Kosher for pickling)
• 2 tsp. Dill Seeds
• 4 Tbls. fresh Dill Weed, chopped (or 2 tsp. dry Dill)
• 1/2 tsp. Turmeric (optional)
• 2 Bay Leaves
• 3 cracked Garlic cloves
• 6-8 Kirby Cucumbers, use mandolin for a wavy cut or cut 1/2 inch on a diagonal

Pack the cucumber slices in a 1 Quart Ball/Mason Jar or put into a Pyrex or other heatproof bowl that has a lid.

Combine Vinegar, sugar, mustard seeds, salt, dill seeds, turmeric, garlic cloves in a sauce pan and heat over medium high heat until it begins to simmer and the sugar dissolves. Add the bay leaves and dill leaves. Pour hot liquid over cucumber slices, making sure they are all covered. Let cool and refrigerate until ready to use.