Half sweet pickles

 Adapted from Epicurious

My sister brought these to our NC vacation and now we make them.  These don't require canning so we only make 1 quart at a time and store in the fridge.  Wait about a week before tasting.  But after that, add to sandwiches, potato salad, burgers or just for snacking.  A favorite of our Thing 1.

1 lbs pickling cucumbers, sliced into 1/4 inch rounds

Fresh dill with stems, roughly chopped (hoping my garden can produce some soon)

1/2 tbs yellow mustard seeds

1 tsp black peppercorns

3/4 cup cider or white vinegar (use rice vinegar for less tart pickles)

1/2 cup water

1/2 cup sugar

1 1/2 tbs kosher salt

2 tsp dill seeds

Pack the cucumber slices into a clean quart jar

Get out your mortar and pestle and crush the mustard seeds and peppercorns

Add them to a small saucepan with the water, vinegar, salt, sugar, dill seeds and bring to a boil, stirring until the sugar dissolved

Let cool slightly and then ladle over the cucumbers

Store in the fridge a few days before tasting