4 cucumbers (any kind of cucumber), sliced into rounds (can be peeled, if you like)
4 sprigs of fresh dill
3-5 cloves garlic, crushed
1 tsp mustard seeds
¼ teaspoon black peppercorns
½ cup white vinegar
Large pinch of salt
2-3 tbsp of sugar
A splash of water
Place your sliced cucumbers, dill and garlic in a heat-safe bowl.
In a small pot, heat up the rest of the ingredients, stirring them until the sugar is dissolved. Pour this mixture over the cukes and allow to cool for about an hour. Then, chill in the fridge until you’re ready to serve them.
Use radishes, turnips or carrots on their own or mixed into your quickles.
Use cilantro instead of, or in addition, to dill.