Quick Pickle
Makes 2 cups

Ingredients

¾ cup seasoned rice vinegar

1 garlic clove, peeled and halved

¼ teaspoon ground turmeric

⅛ teaspoon black peppercorns

⅛ teaspoon yellow mustard seeds

8 ounces pickling cucumbers, trimmed, sliced 1/4 inch thick crosswise

2 sprigs fresh dill

Instructions

1. Bring vinegar, 1/4 cup water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-​high heat.

2. Fill one 1‑pint jar with hot tap water to warm. Drain jar, then pack with cucumbers and dill sprigs. Using funnel and ladle, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 3 hours. Serve. (Pickles can be refrigerated for up to 6 weeks.)