Ingredients

yields 1 quart

from Everyday Food

1 pound of Kirby cucumbers (about 2 large cucumbers)

2 tablespoons coarse salt

1 cup water

1 cup white vinegar

2 teaspoons salt

1 tablespoon pickling spice

1 tablespoons sugar

1 clove garlic

few sprigs of dill

Directions

Toss cucumbers in 2 tablespoons of coarse salt. Chill for 1 hour. Rinse and drain.

Combine 1 cup each of water and white vinegar, 1 tablespoon pickling spice, 2 teaspoons salt and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight. Refrigerated they’ll last up to a month.