Ingredients
Serves 4
- 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
Description
These Pickles Can Keep, Refrigerated In An Airtight Container, Three To Five Days. If Kirby Cucumbers Are Unavailable, English Or Other Long Seedless Cucumbers May Be Substituted.
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter