Counter Pickles

This is another method, more than a recipe. My mom and I LOVE these pickles, just the thought of them makes the corner of my jaw tingle and my mouth water.

However, it must be said that these are not like the pickles you buy in the grocery store – nothing at all. I just made a batch of these and gave one to my husband, Paul, to taste – he claims I tried to poison him.

small pickling cucumbers, washed
white vinegar (cheap white vinegar – do not use Heinz, it’s too acidic)
garlic cloves, sliced or in large chunks, to taste (we like LOTS of garlic)
fresh bunch of fresh dill – fronds, flowers, etc. stripped from stems

Place cucumbers in a large pyrex or glass bowl.
Add garlic and dill.
Pour vinegar in bowl until cucumbers are covered.
Place an inverted plate, just smaller than the bowl, over the cucumbers and place a weight on it to keep the cukes, dill and garlic submerged.
Set aside in a cool place for about a week. (I kept mine in the basement on a shelf). Check throughout the week to make sure everything is still submerged. Stirring the contents of the bowl is optional.
You will be able to tell when the pickles are ready – they’ll look like pickles and not cucumbers. Trust me, you’ll know.

When ready, store in the refrigerator – either in the bowl, covered, or transfer the pickles, some dill, garlic and vinegar to cover into a jar with a lid.

Eat plain, or sprinkle with a little salt.