Quick Dill Pickles
8-10 small cucumbers (or 1-1.5 English cucumbers)
3 teaspoons kosher salt
1-3 tablespoons chopped fresh dill (you can use dried dill if needed)
1/2 cup white vinegar
(Using a mandolin if available), slice your cucumber very thinly. (1/8 inch as an example).
Place them in a lidded jar (I used 2 old spaghetti jars that I also use for spaghetti stock.)
Add the salt, dill, and vinegar.
Close the lid and shake. (Note: the liquid level will be very low, but will increase over time)
Place the jar in the fridge and let it sit for a few hours, shaking a few times. Ideally, they should set for about 6-8 hours, but can be eaten earlier.
(Will keep for 3 weeks…. if they don’t get eaten first!)
Original Link: https://smittenkitchen.com/2014/07/easiest-fridge-dill-pickles/