Ingredients
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1
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1/2
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1
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1
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Directions
Dry-Brined Pickles – Sausai S?dyti Agurkai (Lithuania), Courtesy of Lithuanian food blogger Oditele ( Oditeles blogas ) I love these and have already made several batches These are a fresh pickle – you need to use it within a few days – I think the longest I kept any was five days I cut the original recipe in half, as that makes sense for me, but you could double it The sodium amount will be off in the nutritional analysis, as much of it will stay in the brine that forms as the pickles sit , Ten stars on this one, D! I couldn’t even wait three hours, I tasted one as soon as it went in the bag! So good Tasted again at 4 hours and they’re perfect Had no idea pickles could be so simple and so quick (though I did triple the garlic – oh my!) Next time, I think I’ll try skipping the dill, to see how those turn out We love cucumbers and this will definitely be on our weekly rotation Thanks for sharing this one!
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Steps
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1
Done
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Wash the Pickles Well, Cut Off a Thin Slice from Either End. You Can Leave Them Whole If the Cukes Are Small or Slice in Half Lengthwise. (i Have Also Sliced Them Across or Into Spears, to Make 4 Pieces Per Cucumber, as I Could not Find the Small Ones I Like). Place in a Sealable Plastic Bag. |
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2
Done
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Add the Salt, Garlic and Chopped Dill to the Bag and Refrigerate, Shaking the Bag a Few Times During the "cooking", If You Can. (i've Also Made These With Just 1 Tsp of Salt and No Garlic, and I Just May Like Those Even Better). |
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3
Done
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They Will Be Ready in 6 to 8 Hours, Although I Snuck Some at 3 Hours. |
