Skill required: Pickle lover
1 1/2 pounds pickling cucumbers
3 tablespoons coarse salt, divided
1 1/4 cups white vinegar
3/4 cup water
1 package fresh baby dill
6 cloves garlic, minced
1. Wash cucumbers well. Cut off ends.
2. Cut lengthwise into halves, quarters, or 1/4-inch-thick sandwich slices, or slice crossways into 1/4-inch-thick rounds.
3. Put cucumbers in a colander and sprinkle them with 1 1/2 tablespoons salt. Toss well.
4. Let sit in sink or a bowl for about 2 hours.
5. Rinse cucumbers well; set aside.
6. In a small pot, combine vinegar and water. Bring to a boil over medium-high heat.
7. Stir in remaining 1 1/2 tablespoons salt. Remove from heat and let cool for 5 minutes.
8. In a 1-quart glass jar with a tight-fitting lid, put dill and garlic.
9. Add cucumbers.
10.Pour vinegar mixture over top. Add more water, if necessary, to fill jar.
11.Cover with lid. Allow to pickle in refrigerator for at least 3 days before eating. Pickles will keep for about 3 weeks.
Yield: 16 servings.
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