This is a Rachel Ray recipe from The Food Network.
Quick Pickles with Dill
½ cup white vinegar
2 rounded teaspoons Organic evaporated cane juice sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
2 tablespoons fresh dill, chopped
1 bay leaf
4 pickling cucumbers, cut into 1-inch slices
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.