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
Slice your cucumbers very thin — 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.
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.