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Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

• 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
• 2 cups (500 mL) white vinegar
• 2 cups (500 mL) water
• 2 tablespoons (25 mL) pickling salt
• 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
• 4 small cloves garlic

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