Adapted from

These pickles are a FRESHFARM staff favorite. If you aren’t a garlic fan, you can omit this ingredient. We like them on sandwiches, chopped up and added to a salad, and straight from the jar!

Makes approximately 1 quart

8 larger or 10 smaller firm, fresh Kirby (pickling) cucumbers

2 garlic cloves, peeled

3 teaspoons kosher, coarse or pickling salt

1 to 2 tablespoons chopped fresh dill

1/2 cup white vinegar

Wash cucumbers and slice them very thinly, at least 1/8 inch. This is a great job for a mandolin, if you have one.

Either crush the garlic with the side of a knife or slice it thinly (the latter gets you more garlicky pickles).

Put 1 teaspoon salt and 1/3 of the dill in bottom of a one-quart jar, add half the sliced cucumber and garlic. Sprinkle an additional teaspoon salt and 1/3 the dill on top of cucumbers. Add remaining sliced cucumber and garlic and the last teaspoon of salt and the rest of the dill.

Pour the white vinegar on top, close the jar and give it a few shakes to begin distributing the ingredients. The liquid level will look low at first; over time the salt will draw out the moisture from the cucumbers and form a lovely pickle brine.

Put jar in the fridge and shake it once or twice over the next few hours.  You can eat them within 1 or 2 hours, but they are ideal after 8 hours.  They’ll keep in the fridge, submerged in their brine, for 3 weeks.