Dilly Quick-Pickled Cucumbers

Alana Chernila

Simple and quick to make, these pickles are great straight out of the bowl or paired with your favorite cheese—I enjoy them with fresh curds, such as tangy chèvre or sweet ricotta.

Makes about 2 cups

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Ingredients

1 pound cucumbers sliced paper-thin with a knife or mandoline
1 ½ teaspoons kosher salt
2 tablespoons finely chopped fresh dill
1 ½ tablespoons rice vinegar

Instructions

In a colander, combine cucumbers and salt. Gently massage salt into cucumbers. Let drain about 20 minutes.
Taste a cucumber. It should be salty, but not mouth-puckering. If the veggies are too salty, give them a light rinse under cold water. Transfer salted cucumbers to a medium bowl and fold in dill and vinegar. Transfer to a lidded glass jar and place in the refrigerator to pickle at least another 30 minutes before eating. Pickles will keep in the refrigerator up to 5 days.