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By BrynWrites4Food
Cincinnati, OH
on June 03, 2011
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Even simpler, skip the brine. Slice 3 to 4 small pickling cucumbers, not too thinly. Stir together 1/2 cup white wine vinegar, 1 tsp. salt and 2 tsp. sugar, until the solids dissolve. Pour over the cucumbers and toss with snipped fresh dill, as much as you like. These fresh pickles keep just a couple of days.