I made the pickles the easiest and quickest way possible. I don't measure. I just cut, poured and sprinkled.
- fresh garlic
- an onion
- coarse salt
- I should have added a few peppercorns but forgot
- dehydrated dill and kusbara, (Coriander, also known as cilantro or Chinese parsley,) fresh would have been even better
- boiling water
I brought it to a boil and then let it simmer over half an hour. After it cooled I stored the pickles in a glass jar in the fridge.
My husband even agrees that the pickles taste fine. And they don't have that over-salty chemical taste you frequently find in store-bought pickles.
If you're on a low salt diet, you can make low salt pickles at home. Get the flavor from the onion, garlic, dill and vinegar.
Another advantage to the cooked pickles is that they just take a couple of hours from beginning to eating them. And don't forget that if I hadn't made pickles I would have thrown out the cucumbers.