I like making these pickles, which are pretty sweet, as an accompaniment to summer dishes. Adapted from Smitten Kitchen.
- 2 large seedless cucumbers, cut very thinly (preferably with a mandoline)
- 2 t salt
- 2/3 c white wine vinegar
- 1/2 c water
- 1/2 c sugar
- 2 cloves garlic, crushed
- 2 t dill seed
- Bring the vinegar, water, sugar, garlic and dill seed to a boil in a small saucepan, and cook until sugar is dissolved.
- When this mixture is cool, combine with cucumbers and marinate for at least half an hour in the fridge.