The other day I had some pickles made by a friend and they were the most delicious things ever. It inspired me to make my own pickles–but without all the double-boiling and stuff–so I did!
The recipe is based on this one.
- Cucumbers, preferably fresh Kirby (pickling) ones, but English cucumbers are fine too
- 3 teaspoons salt (kosher, coarse, or pickling salt is recommended but I used regular ole sea salt)
- 1 to 2 tablespoons chopped fresh dill
- 1/2 cup vinegar (the original recipe calls for white vinegar but that seemed gross to me so I used apple cider vinegar instead)
- Slice your cucumbers very thin.
- Place them in a quart jar, or any jar with a lid.
- Add 3 teaspoons salt and dill, then pour in the vinegar.
- Close the jar and give it a few shakes, then stick it in the fridge.
The liquid level is going to be way below the pickle line, but do not worry! They’ll still get pickled. The trick is you have to shake the jar once or twice more over the next few hours. Ideally, let the cucumbers sit for six to eight hours, although you can eat them in as little as two hours. The pickles will keep for three weeks.