Posted: July 20, 2014 in brining, Food, garden, pickling, Recipes, salt
Tags: , , , ,

I don’t have the patience to boil Mason jars and lids and all that crap. But I love me my pickles, especially when I’ve got a cucumber surplus in the garden.

This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture, like when curing meat, to make it work.




6 fresh cucumbers

1 1/2 teaspoons sea salt (I like Fleur de Sel)

handful of fresh dill

1 clove garlic, thinly sliced


Get a large plastic bag.  Add the salt, dill and garlic and gently mix everything in the bag.

Cut the ends off the cucumbers and then slice them lengthwise, in half or in quarters. Add them to the bag and gently mix again.

Squeeze to remove air from the bag, close it tightly and place it in the fridge overnight. The pickles will be ready to eat the next day, but they’re even better after 48 hours.





  1. Lenny Gale says:

    Brilliant. And lazy. I like it, Al.

    Actually, I just published the whole story and recipe.

    Grandma’s pickles.

    Add mason jars and pickling spice. Pretty much the same, right?


    • Alz355 says:

      I don’t use pickling spice for this recipe, although I’m sure you can. The magic of this recipe is that there’s no cleaning of jars. The drawback is that you need to eat the pickles within a few days. Thanks for checking it out!


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