The cucumber pickles in this recipe will not take you more than 10 minutes to prepare. They will be sweet and crunchy, and maybe a bit sour too. You can serve them up as an accompaniment to your favorite sandwiches, as a side dish to your favorite grilled meats, or placed on grilled or pulled meat sandwiches.
Dill Pickle Cucumber SlicesMakes 1- 1/3 cupsRecipe from Sara Moulton
One 5-to 6 inch-inch piece seedless ( English) cucumber
Note: I used 4-6 small kirby cucumbers
2 tablespoons fresh dill leaves or 1 teaspoon dried
2 tablespoons cider vinegar
1- 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Thinly slice enough of the cucumber to make 1-1/3 cups. Finely chop the dill (about 1 tablespoon). Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small nonreactive bowl. Set it aside at room temperature and use within an hour, or cover and refrigerate for later use.