I don’t have the patience to boil Mason jars and lids and all that crap. But I love me my pickles, especially when this year’s garden is cranking out cucumbers in record numbers!
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. This method works great if you want fresh pickles to eat immediately, but you’ll need to use the old-fashioned pickling methods if you want to keep them for longer periods of time.
Fortunately for me, I devour these pickles as soon as they’re ready!
I originally used a plastic bag for this, but I found that using a plastic container keeps the pickles aligned better and it’s less messy.
fresh cucumbers
sea salt
handful of fresh dill
a couple of cloves of garlic, thinly sliced
Get a resealable plastic container.
Cut the ends off the cucumbers and then slice them lengthwise, in half or in quarters. Lay them neatly next to each other in one layer in the container, skin-side down. Sprinkle the sea salt over the cucumbers. Sprinkle some of the chopped garlic on top. Then, tear off some fresh dill and lay it to cover the pickles.
You should be able to get a second row of pickles on top of the first, again sprinkling with the salt, garlic, and topping with dill.
Placing the lid on the container, squeeze out as much air out of the container as you can.
Put the container in the fridge overnight. Making sure the lid is tightly sealed on the container, flip it over every few hours. (I always put a plate underneath it when it’s upside down in case it leaks a little.)
The pickles will be ready to eat the next day, but they’re even better after 48 hours.
Live the Live ™ 