Pickling Cucumbers

This week's Aisle 1 purchase was pickling cucumbers. We'll use them peeled and sliced in our regular salad, but figured we ought to try some other options as well. First, we tried just marinating them in Italian salad dressing.

Then we found a recipe here and decided to give it a try.

Quick Dill Pickles

• 1 medium regular cucumber, or 2-3 pickling cucumbers
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 tablespoon Kosher salt
• 1 teaspoon peppercorns
• 1 teaspoon yellow mustard seeds
• 1-2 sprigs fresh dill or 1/2 tablespoon dried dill weed
• 1 clove garlic, halved, optional

Wash and slice the cucumber in desired shape (circles or spears) and place in a bowl. Combine remaining ingredients in a small pan. Heat until just about boiling and salt is dissolved. Pour over cucumbers, cover and chill for at least 30 minutes. Keeps in the refrigerator for about a week.