If it's good enough for Martha it is good enough for me!! For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.

INGREDIENTS:

4 to 6 Kirby cucumbers (about 1 pound), quartered lengthwise

1 cup white-wine vinegar

1/4 cup sugar

3 tablespoons coarse salt

1 teaspoon dill seed

2 garlic cloves, peeled and smashed

COOK'S NOTE

To store, transfer to an airtight container, and refrigerate up to 2 weeks. To serve, remove from liquid.

DIRECTIONS

STEP 1
Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.

STEP 2
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.

Photo & recipe courtesy of: http://www.marthastewart.com/317564/dill-pickle-spears