Quick Dill Pickles from regular Cucumbers
Combine cucumbers and salt in a colander. Gently massage the salt into the cucumber, then let them drain for about 20 minutes.
Taste a cucumber. It should be salty, but not enough to make your mouth pucker. If the cucumbers are too salty, given them a light rinse under cold water to remove some of the salt.
Transfer the cucumbers to a medium bowl, and fold in the dill and vinegar. Refrigerate for at least another 30 minutes before eating. Leftovers will keep in an airtight container in the fridge for up to 5 days.
Adapted from Eating from the Ground Up
Ingredients
Directions
Combine cucumbers and salt in a colander. Gently massage the salt into the cucumber, then let them drain for about 20 minutes.
Taste a cucumber. It should be salty, but not enough to make your mouth pucker. If the cucumbers are too salty, given them a light rinse under cold water to remove some of the salt.
Transfer the cucumbers to a medium bowl, and fold in the dill and vinegar. Refrigerate for at least another 30 minutes before eating. Leftovers will keep in an airtight container in the fridge for up to 5 days.
Notes
