I don’t have the patience to boil Mason jars and lids and all that. But I love me my pickles, especially when this year’s garden cranked 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 if you want to keep them for longer periods of time, you’ll have to go back to the old tried-and-true methods.
Fortunately for me, I devour these pickles as soon as they’re ready!
I originally used a plastic bag for this, but a plastic container also works well. Use what you have.
fresh cucumbers
sea salt or Kosher salt
a handful of fresh dill
a couple of cloves of garlic, thinly sliced
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 a container, or on a piece of plastic wrap, skin-side down. Sprinkle the 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.
If using a container, 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.
If using plastic wrap, roll it up tightly and place it inside a Ziploc bag, and seal it.
Put the container or bag 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 plastic wrapped pickles don’t need to be flipped.
The pickles will be ready to eat the next day, but they’re even better after 48 hours.
Live the Live ™ 