Quick dry cured pickles

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 

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.

resting on counter for three hours