Ingredients
- 10-12 small cucumbers
- 5-6 stalks of dill weed, cut at the root
- 1 tsp peppercorns
- 2 tbsp Kosher salt
- 2 bay leaves
- 3 garlic cloves, sliced
- 4 cups cups water
Instructions
- Cut the dill weed into 4 inch stalks, the cucumbers in half or fourths and slice the garlic.
- Layer half the dill weed on the bottom of your pot (or jar), toss half the garlic, 1 bay leaf and 1/2 a tsp of peppercorns. Add in the cucumbers and do the same with the rest of the dill, garlic, bay leaf and peppercorns.
- In a separate bowl combine 4 cups of water and 2 tbsp of salt, stir until the salt is fully dissolved. Carefully pour the water over the cucumbers. Cover the pot with a thin kitchen towel and leave overnight on your counter.
- In the morning cover the pot with a lid and place it in the refrigerator. Allow the pickles to sit in the refrigerator for 2-3 hours to get cold. The half pickled pickles are best if eaten within a week. They are so delicious ours normally do not last longer than a few days.