My grandparents made half sour pickles every summer. It’s fast and tasty recipe. Cold and salty cucumber go well in fresh summer salads too, try it with fresh tomatoes and some garlic. Recipe adapted from eHow.com.
1/4 cup kosher or pickling salt
2 or 3 garlic cloves, sliced
2-4 sprigs of fresh dill
pickling cucumbers to fill jar
3 cups water approximately
Put the salt into 3 cups water and mix until salt is dissolved. Place washed cucumbers into 1 quart jar along with the garlic and dill.
Pour the salt water mixture into the jar to a level that covers the cucumbers. If necessary add more water. If the cucumbers float, weigh them down with a clean glass or bowl. Cover loosely with a paper towel or cheese cloth, do not seal. Let sit out on the counter for 2 to 3 days. Move to the refrigerator and chill.