Name: Cucumber Dill Pickles
Yield: Makes 1 quart
Ingredients: 5 persian (aka israeli) cucumbers, washed and cut in 1/2 inch disks; 5 fresh dill sprigs; 1 teaspoon ajowan seeds; 2 teaspoons dill seeds; 3 teaspoons Muntok white pepper; 2 teaspoons Tellicherry black pepper; 2 teaspoons green peppercorns; 1/4 cup sherry vinegar (or apple cider vinegar); 2 tablespoons salt; 1 tablespoon sugar

This is my quick pickle I like to make at home. The smaller cucumbers pickle faster and are ready in just a day.

Cucumber Dill Pickles

Author: Lior Lev Sercarz
Servings: Makes 1 quart
Category: Snack

Ingredients

5 persian (aka israeli) cucumbers, washed and cut in 1/2 inch disks
5 fresh dill sprigs
1 teaspoon ajowan seeds
2 teaspoons dill seeds
3 teaspoons Muntok white pepper
2 teaspoons Tellicherry black pepper
2 teaspoons green peppercorns
1/4 cup sherry vinegar (or apple cider vinegar)
2 tablespoons salt
1 tablespoon sugar

Directions

In a saucepan bring 3 cups of water to a simmer with the salt, sugar, and vinegar.
In a glass jar (one quart volume) layer the cucumbers, spices and dill sprigs.
Pour the hot brine on top (you might have some extra). Close the jar with a lid and set aside for 24 hours at room temperature. The pickles should then be ready to eat.
Store in the refrigerator.