New pickles are my favorite. They still have the crispness of a raw kirby with just a hint of pickling. Kirby cucumbers are in season. They are plentiful, inexpensive and make wonderful pickles with just four simple ingredients and 1-2 days of refrigeration.
4-6 medium Kirby cucumbers
2 cups unchlorinated or bottled water
2 tablespoons Kosher salt
3-4 cloves Fresh garlic
your favorite herbs (optional)
Fill a mason jar with unchlorinated or bottled water.
Dissolve salt in the unchlorinated or bottled water.
Tightly pack whole or half kirby cucumbers into a glass jar and add garlic cloves.
Fill the jar with the salt water, making sure the cucumbers are completely covered. Cover the jar and refrigerate for 1-2 days or more.
Add your favorite flavors to customize your new pickles. Try slices of jalapeno, peppercorns, hot pepper flakes or your favorite herbs and seasoning.
Oma a”h used to make her own pickles the same way!
What a great idea! I live new pickles.