courtesy of smittenkitchen.com
You can tweak these in any number of ways. You can add a couple cloves of garlic, lightly crushed but still inside their skin. You can use 1/2 to 1 teaspoon dill seeds instead of the fresh dill or 1 tablespoon of pickling spice, if you prefer that flavor. You could add all or a part of one white onion, sliced paper thin (use one less cucumber to compensate for volume). You can add a bay leaf or two.Ingredients
8 larger or to 10 smaller firm, fresh (pickling) cucumbers
3 teaspoons kosher, coarse or pickling salt
1 to 2 tablespoons chopped fresh dill
1/2 cup white vinegarMethod
- Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline.
- Place them in a 1-liter or equivalent lidded jar.
- Add 3 teaspoons salt and dill, then pour in white vinegar.
- Close the jar and give it a few shakes to begin distributing the ingredients. - You’re going to find the liquid level in the jar worrisomely low as it is well below the pickle pile line, but don’t fret. Within an hour or two, the salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine.
- Place jar in the refrigerator near the front, which should remind you to shake it once or twice more over the new few hours. (Or whenever you’re back at the fridge.)
- You can eat them as little as 1 to 2 hours later, but they become ideal at 6 to 8 hours. They’ll keep in the fridge, submerged in their brine, for 3 weeks, though never around here.