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Photography: Ned and Aya Rosen

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Ingredients

  • 1 pound sliced Kirby cucumbers
  • 2 tablespoons plus 2 teaspoons coarse salt
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon pickling spice
  • 1 clove garlic
  • A few sprigs dill
  • 1 tablespoon sugar

Directions

  1. Step 1

    Toss cucumbers with 2 tablespoons salt. Chill 1 hour. Rinse and drain. Combine water, vinegar, pickling spice, 2 teaspoons salt, garlic, dill, and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight (or up to 1 month).

Source
Everyday Food, July/August July/August 2012

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Reviews (2)

  • Lisel 28 Sep, 2013

    This recipe is great for more than just cucumbers! I have quick-pickled zucchinis, radishes, green tomatoes, and cucumbers. I intend to try even more!

  • Boricuamom 4 Jul, 2013

    This recipe is terrific! Easy, no fuss and delicious. We couldn't make pickles fast enough for consumption. If you are lucky enough to be able to grow your own cucumbers - try this recipe.