Short-Term Pickles

From Local Flavors by Deborah Madison.

-Mix 2/3 cup white wine vinegar with 1/3 cup sugar and pinch of salt.

-Set aside and stir occasionally until the sugar is dissolved.

-Peel 3-5 cloves of garlic and leave whole.

-Thinly slice 1 pound pickling cucumbers into rounds, leaving the skins on.

-Put 1 tsp whole mixed peppercorns and 1 TBS chopped fresh herbs in a glass jar.

-Add 3 TBS olive oil to the vinegar and stir well.

-Put the cucumbers and garlic in the vinegar.

-Chill for at least 1 day before serving, they’ll keep for up to 1 week.