Garlic Dill Pickles

Kirby cucumbers, sliced garlic, and chopped fresh dill add up to flavorful, crunchy pickles. Use the pickles as a topping for barbecued meat sandwiches such as Barbequed Pork Sandwich or a simple snack for any time of day.

ice cubes
2 lb Kirby cucumbers, scrubbed
2 Tbsp. white vinegar
¼ cup sea salt
2 Tbsp. garlic, sliced
2 Tbsp. fresh dill, chopped
1 Tbsp. brown or yellow mustard seeds
1 dried bay leaf

Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.

Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat.

Cook, stirring occasionally, until salt is dissolved, 3-5 minutes. Remove from heat and let mixture cool to room temperature.

Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down.

Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3-4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.

Makes about 18 pickles.