Ingredients
4 to 6 Kirby cucumbers
1 small bunch fresh dill, cleaned
12 whole black peppercorns
1 cup white-wine vinegar
1 teaspoon salt
1/4 cup sugar
1 clove garlic, thinly sliced
Preparation
Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.
