I make a lot of pickles.

In the summertime if you have a neighbor that has a garden – you will end up with cucumbers. And if you order zucchini squash online from local grocery stores that deliver at home – you will end up with cucumbers.

The thought of “making pickles” conjures up the concept of canning, and no one wants to do that with one cucumber. But growing up my mother would cut up garden vegetables and put them in white vinegar as a summer table staple to make a quick pickle.

I’ve adjusted that approach a bit, but first, though, this recipe contains salt. So if you aren’t a fan of salt – I am – then you may want to be more cautious in the preparation.

These are delicious as a condiment for bold meats like BBQ.

2 fresh summer cucumbers

2 Tbs kosher salt

1 cup white vinegar

Wash and trim the ends of the cucumbers. Then, using a mandolin or a careful knife, slice them into thin rounds. In a bowl, toss them with the salt being careful to separate those that are stuck together. Transfer the cucumbers to a strainer set over a bowl and let rest at room temperature for at least 3 hours.

In short, the salt will help to remove excess moisture from the cucumbers allowing them to take up the vinegar later.

A significant amount of liquid will drain into the bowl. Discard this liquid, and then mix the cucumbers in the white vinegar and let them rest in the refrigerator for a couple of hours. They will be transformed into fresh pickles.

#pickles #drybrining #salt