Quick Sweet Pickles
3/4 cup white-wine vinegar or apple-cider vinegar
1/3 cup sugar
1/8 teaspoon salt
2 cups thinly sliced cucumbers (about 2)
2 red onions
2 tablespoons torn dill sprigs
1 teaspoon whole peppercorns
3 tablespoons olive oil
In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns. Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine. Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.
