GARLIC DILL PICKLES

• 1 seedless English cucumber, about 12 ounces, trimmed
• 1 small bunch dill, about 1 ounce
• 3 garlic cloves, smashed
• 1¼ cups water
• ¾ cup white vinegar
• 1 teaspoon kosher salt
• 1 teaspoon whole coriander seeds
• ½ teaspoon dill seeds
• ½ teaspoon mustard seeds
• ½ to 1 teaspoon granulated sugar

Nutritional information per serving (10 pickles):

Calories 10 (12% from fat) • carb. 2g • pro. 0g • fat 0g sat. fat 0g • chol. 23mg • sod. 239mg • calc. 16mg • fiber 0g

1. Assemble the Cuisinart PrepExpress with the slice/ribbon cone and angled feed tube.  Slice the cucumber.  Add the dill and garlic to the cucumber.  Toss and then transfer to a quart container or medium mixing bowl.  Reserve.

2. Combine the remaining ingredients in a small saucepan. Bring to a boil and then immediately pour the liquid over the cucumber mixture, making sure all the cucumber slices are submerged.

3. Cool to room temperature, cover and then refrigerate overnight. Pickles will deepen in flavor the longer they marinate.