Quick Fresh Dill Pickles
- 2 pounds small pickling cucumbers - (abt 14)
- 1 head fresh garlic trimmed, peeled, and divided into cloves
- 4 dill heads - (to 5) (substitute 3 to 4 tbspns dill seeds plus 1 bunch dill)
- 4 cups filtered water - (to 5)
- 1/2 teaspoon freshly-ground black pepper
- 1 tablespoon kosher salt
Wash the cucumbers and remove the blossom ends. Place a few cloves of garlic and 2 of the dill heads in the bottom of a clean half-gallon glass jar that has a lid. Add some cucumbers, then continue to fill the jar with cucumbers, garlic and dill until the jar is full and you've fit as many cucumbers as possible.
Pour the water into the jar to cover the cucumbers. Add the pepper and salt. Cover with the lid and shake vigorously until the salt dissolves.
Remove the lid and weight the cucumbers so that they remain beneath the brine (a small cup filled with beans or pie weights works), but do not replace the lid. Cover the weighted jar with a towel and allow the brined cucumbers to sit on the kitchen counter for three days.
In three days, the pickles are ready to eat. Now, you can close the lid on the jar and put it in the refrigerator. The chilled pickles are crispy and continue to take on garlic and dill flavors over the next several days. They may be kept in the refrigerator for weeks (although they don't usually last that long).
This recipe yields 14 servings.
Each of 14 pickles: 8 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 250 mg. sodium.