Yield: About 30 pickle quarters.
- 1/2 cup kosher salt
- 1 cup boiling water
- 2 pounds small Kirby cucumbers, washed, and cut into halves
- 5 cloves or more garlic, peeled and smashed
- 1 large bunch dill, if desired, fresh and with flowers OR 2
tablespoons dried dill and 1 teaspoon dill seeds, OR a tablespoons of coriander
- In a large bowl, combine the salt and boiling water; stir to
dissolve the salt. Add a handful of ice cubes to cool down the mixture, and
then add all remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than
the diameter of the bowl and a small weight to hold the cucumbers under the
water. Keep at room temperature.
- Begin sampling the cucumbers after 2 hours if they are
quartered, 4 hours if they are halved. In either case, it will probably take
from 12 to 24 hours, or even 48 hours, for them to taste "pickly"
enough to suit your taste. When they are, refrigerate them, still in the brine.
The pickles will continue to ferment as they sit, more quickly at room
temperature, more slowly in the refrigerator.