Quick "Kosher" Double-dill Pickles

1. 1

   Toss cucumbers with salt and place in a colander set over bowl.

2. 2

   Let stand for 1 hour.

3. 3

   Discard the liquid.

4. 4

   Wrap the peppercorns, dill weed, garlic, and 1/2 cup fresh dill in several layers of cheesecloth and tie tightly with kitchen twine.

5. 5

   Bring the spice bag and vinegar to boil in medium saucepan.

6. 6

   Reduce heat to low and add the cucumbers.

7. 7

   Cover and cook until cucumbers turn dull olive-brown, about 5 minutes.

8. 8

   Discard the spice bag.

9. 9

   Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted.

10. 10

    Stir in remaining 1 tablespoon fresh dill.

11. 11

    Refrigerate, uncovered, at least 1 hour before serving.

12. 12

    The pickles will keep, refrigerated in a covered container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.