Easy Dill Pickles

Directions

1. 1
   With a knife or crinkle cutter, cut the cucumbers crosswise into 1/4-inch slices.
2. 2
   You should have about 4 cups.
3. 3
   Line a colander with two or three paper towels.
4. 4
   Put the cucumbers in the colander, cover with additional paper towels, and set a plate on top to slightly weigh the cucumbers down (this will help remove any excess moisture).
5. 5
   Let stand for 5 to 10 minutes.
6. 6
   In a large saucepan, bring the remaining ingredients to a boil over high heat.
7. 7
   Reduce the heat to medium and stir in the cucumbers.
8. 8
   Cook for 3 minutes, or until tender-crisp, stirring occasionally.
9. 9
   Remove from the heat and let cool for 15 minutes.
10. 10
    Transfer to an airtight container large enough to hold the cucumbers and liquid (a clean large pickle jar works well) and refrigerate for at least 4 hours before serving.
11. 11
    The pickles will keep in the refrigerator for up to two weeks.
12. 12
    As its name tells you, this small cucumber variety is primarily used for pickles.
13. 13
    Its also used as a garnish in many Asian dishes and can be substituted for the more common cucumber.
14. 14
    Pickling cucumbers have thin skin, are crisp, and have very small seeds.
15. 15
    Many groceries carry them regularly, or you can look for them at a local farmers market or Asian grocery store.
16. 16
    A great alternative is the English, or hothouse, cucumber (see Cooks Tip on English Cucumbers, page 76).
17. 17
    You can also pickle the common cucumber.
18. 18
    Youll find pickling spices in the spice section of the grocery.
19. 19
    Commercial brands of this aromatic mix of spices vary but can include allspice, cinnamon, mustard seeds, coriander seeds, ginger, bay leaves, chiles, pepper, cloves, cardamom, and mace.
20. 20
    Use 1 teaspoon to 1 tablespoon of the mixture in marinades, water for cooking shrimp, or soups and stews.
21. 21
    Use kitchen twine to tie the spices in a small piece of cheesecloth so you can remove them easily.
22. 22
    (Per serving)
23. 23
    Calories: 11
24. 24
    Total fat: 0.0g
25. 25
    Saturated: 0.0g
26. 26
    Trans: 0.0g
27. 27
    Polyunsaturated: 0.0g
28. 28
    Monounsaturated: 0.0g
29. 29
    Cholesterol: 0mg
30. 30
    Sodium: 1mg
31. 31
    Carbohydrates: 2g
32. 32
    Fiber: 1g
33. 33
    Sugars: 1g
34. 34
    Protein: 0g
35. 35
    Calcium: 17mg
36. 36
    Potassium: 57mg
37. 37
    Free