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.