Active Time: 10mins
Total time: 1hr, 25mins
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| image & recipe @chow.com |
INGREDIENTS
- 2 pounds pickling cucumbers, such as Kirby, scrubbed
- 4 cups water
- 2 tablespoons distilled white vinegar
- 1/4 cup kosher salt
- 2 tablespoons sliced garlic
- 2 tablespoons coarsely chopped fresh dill
- 1 tablespoon brown or yellow mustard seeds
- 1 bay leaf
INSTRUCTIONS
- Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
- Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
- Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.
