What to do with all those cucumbers, quick and easy dill pickles!
A great summer recipe for all those cucumbers you grow. Easy to make and you can eat the next day! From our newsletter volunteer Elena from smittenkitchen.com
- 8 pickling cumbers
- 2 tbsp fresh dill
- 3 tsp salt
- 1/2 cup white vinegar
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Slice your cucumbers very thin — 1/8-inch slices here but usually go even thinner on a mandoline.
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Place them in a 1-liter or equivalent lidded jar.
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Add 3 teaspoons salt and dill, then pour in white vinegar.
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Close the jar and give it a few shakes to begin distributing the ingredients.
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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.
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Place jar in the refrigerator near the front, which should remind you to shake it once or twice more over the new few hours.
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