Lithuanian Quick Pickles
INGREDIENTS
1 Kilo pickling cucumbers
3 TBSP coarse salt
1 large or 2 small cloves garlic
1 small bunch of bill
INSTRUCTIONS
- Wash pickling cucumbers, making sure to remove the blossom if still attached
- coarsely shop dill and garlic
- place washed pickling cucumbers into a plastic bag that is leak proof. ( I use a large freezer bag)
- toss garlic, dill and salt on top of pickling cucumbers.
- seal bag and toss around.
- let rest at room temperature for 3 hours
- refrigerate for 3 days
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| All Tossed into bag |
You can start eating them at any time during the 3 day curing process. I have no idea how long they last as they always get eaten so quickly.
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| resting on counter for three hours |
