Reprinted from the San Antonio Express News
Dill pickles can be ready in less than a day with a simple recipe that involves pickling cucumbers, dill and white vinegar.
Makes 12 servings
8-10 smaller, firm pickling cucumbers
3 teaspoons kosher or pickling salt
2 tablespoons chopped dill
¾ cup white vinegar
Instructions: Slice cucumbers approximately ¼-inch thick and set aside.
Add salt, dill and vinegar to a 1-liter or equivalent lidded jar. Give it a good shake to mix ingredients. Add cucumber slices to fill jar just enough to still be able to close the lid.
The liquid level in the jar will look extremely low compared to the pickle pile, but don’t worry about it. The salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine and will rise.
Give the jar another good shake, and place near the front of the refrigerator to remind you to shake the jar every time you open the fridge. Pickles will become ideal after 8 hours. They will keep in the fridge, submerged in their brine, for as long as three weeks.
Per serving: 47 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 7 mg sodium, 11 g carbohydrates, 2 g dietary fiber, 5 g sugar, 2 g protein