The best pickles—in my opinion at least—contain no vinegar. Of course they don't keep very long. But unless you have a bushel or two to put away, these won't last very long either—you'll eat them long before they begin to turn.
cup of Kosher salt
2 pounds of Small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
At least 5 cloves garlic, smashed
1 tablespoon of Large bunch dill, preferably fresh and with flowers, or substitute 2 dried dill and teaspoon dill seeds or tablespoon coriander seeds
Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.
Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.
Begin sampling the cucumbers after 4 hours if you've quartered them, 8 hours if you've cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle‐y” enough to suit your taste.
When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.
