Recipe Courtesy of the Vermont Foodbank - Image Courtesy of Adamant Kitchen
INGREDIENTS
- 8 larger or 10 smaller firm, fresh pickling cukes (Kirby)
- 3 tsp kosher, coarse, or pickling salt (if using a featherweight brand such as Diamond, use a little more)
- 1 to 2 Tbsp chopped fresh dill, or 1/2 to 1 tsp dill seeds
- 1/2 cup white vinegar
- Optional: garlic cloves (lightly crushed, with skins on); 1 tsp pickling spice, white onion (sliced paper thin); or a bay leaf.
DIRECTIONS
- Slice cukes very thin. Place in a 1-liter lidded jar.
- Add salt and dill and optional ingredients and pour in white vinegar. Don’t worry if the liquid level in jar is low – soon the salt will draw moisture from the cukes and the liquid will balance out.
- Close the jar and give it a few shakes to begin distributing ingredients.
- Place jar in fridge and shake it once or twice more over next few hours. Ideally, wait 6-8 hours before eating.
Note: Pickles will keep in fridge, submerged in brine, for 3 weeks.