Garlic Dill Pickles
- Ice cubes
- 2 pounds Kirby cucumbers, scrubbed
- 2 tablespoons white vinegar
- 1/4 cup coarse salt
- 2 tablespoons sliced garlic
- 2 tablespoons chopped fresh dill
- 1 tablespoon brown or yellow mustard seeds
- 1 dried bay leaf
Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.