Quick Pickles - Kosher Dill

From the Cook's Country

• Ready In: 25 mins
• Yields: 16 Pickles

Ingredients

• 1  lb cucumber, Kirby sliced lengthwise into 4 spears
• 1  tablespoon kosher salt
• 1  tablespoon black peppercorns
• 1  tablespoon dried dill weed
• 6  garlic cloves, smashed
• 1⁄2 cup  fresh dill, plus
• 1  tablespoon  chopped fresh dill
• 1 1⁄2 cups distilled white vinegar
• 1⁄2 cup  ice

Directions

1. Toss cucumbers with salt in colander set over a bowl.
2. Let stand 1 hour.
3. Discard liquid.
4. Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
5. Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
6. Time does not include chilling.