This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉
Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.
I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.
Per 24-ounce Jar:
- 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
- 3 tsp coarse salt
- 1 T chopped fresh dill and/or one dill sprig
- 2 large garlic cloves, peeled and lightly crushed
- 1/2 cup white vinegar
- Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
- Add salt, dill, and garlic cloves.
- Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
- Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
- Place the jar in the refrigerator and shake it once or twice over the next few hours.
- Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.
- 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
- Thinly sliced white onion can be substituted for the garlic cloves.
- Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.