Quick Pickled Cucumber Salad

by Rachael Ray Show Staff 5:00 PM, September 7, 2008

Aired September 7, 2008

Serves 4 servings
1/2 cup white vinegar (eyeball it)
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
1 sliced jalapeo pepper
4 Kirby or 2 English cucumbers, cut into 1-inch slices on an angle

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, jalapeo 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.