Quick Pickles

I had some fresh, local kirby cucumbers on hand and decided to try a "quick pickle" recipe.  I came across a Rachael Ray recipe that had great reviews and I had all of the ingredients - bonus!   These were easy as can be to make and were quite delicious.  I thought that there was a good balance between the sweet and sour.  The pickles had a nice crunch and were even better a day or two later. 

Quick Pickles
Ingredients

1/2 cup white vinegar
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.