Quick Pickles

Last week, we made falafel for dinner one night.  The Mediterranean restaurant we love always serves their falafel wraps with a side of pickled vegetables, so I wanted to do something similar to go along with ours.  In the back of Veggie Burgers Every Which Way, there is a section with side dishes and sauces.  One of the side dishes was a beet, apple, and pickle salad that sounded slightly similar to the pickled vegetables I was thinking of....it wasn't (which is why I didn't post it).  However, the recipe for the salad also included this recipe for pickles.  I had made pickles before and they weren't exactly my favorite.  These, however, were super easy and very delicious.  I wouldn't mind having a jar of these on hand at all times!

4 Kirby Cucumbers
2 cups Water
1/2 cup Cider Vinegar
2 tablespoons Salt
2 tablespoons Sugar
3 Garlic Cloves, crushed and peeled
1 teaspoon Black Peppercorns
1 teaspoon Mustard Seeds

Cut the cucumbers into 1/4 inch thick rounds cut on the bias (or whatever shape you wish).  In a large, nonreactive bowl or jar that comes with a lid, combine the water, vinegar, salt, and sugar, stirring to dissolve.  Add the cucumbers, ensuring that they are completely submerged.  Cover the bowl and let stand at room temperature overnight, or for 12 hours.  With a slotted spoon, transfer the cucumbers to a colander and rinse with cold water.  Divide the cucumbers, garlic, peppercorns, and mustard seeds between 2 pint jars or 1 quart jar.  Pour the brine over, ensuring that the pickles are completely submerged.  Cover and chill for at least 2 hours.  The pickles can be kept, refrigerated, for up to 1 month.