Ingredients
4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise
1 cup white-wine vinegar
1/4 cup sugar
3 tablespoons coarse salt
1 teaspoon dill seed
2 garlic cloves, peeled and smashed
Preparation
Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.
