Okay, I don't actually like pickles. None of those weird pregnancy pickle cravings for me, thank you very much. However, we got an plethora of cucumbers from our farm delivery a couple of weeks in a row, so I had to do something. Luckily my husband and many of our friends do, so I made some pickles. These are just the refrigerator kind - I'm still trying to work up the courage to actually can something. Also, I sort of doubled the recipe, but think I put too much salt in (at least the verdict was that they were a bit too salty).
Kosher dill pickles
2 lbs cucumbers, halved or quartered
1 large bunch of dill
5 cloves or so garlic (the recipe called for whole smashed clovers, I just had the pre-minced stuff on hand)
1/3 cup kosher salt
1 c. water
Boil the water, add the salt and stir until it dissolves. Put the dill, garlic, and cucumbers in a large bowl. Pour the brine (that would be just the salt and water mixture) over the other ingredients. Add more water until it's all covered. Put a plate with some kind of weight on top of it over this, so that it keeps all the cucumbers submerged (as seen in the picture). Let it sit out on the countertop for a day or so. You can start checking for taste about four hours after you do it, but it'll take up to 48 hours for them to really be pickled. Refrigerate them in the brine, and they'll keep for a week or so (honestly, we've had them in there longer, but my sources say they're still good).
Thyme
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