Eric LOVES pickles. Loves, loves, loves. He tried making them last year, but that didn’t turn out so well. Too much salt.
This year, he found pickling cukes on sale a couple of weeks ago, and tried again. They turned out great–he was happy with them, but would likely use a little less salt next time. Here’s the recipe he used (courtesy of ehow.com), and some pictures:
1/4 cup kosher salt
1T pickling spices
3 cloves garlic, minced
Mix the salt into 3 cups water and stir until dissolved. Place washed cucumbers (whole or sliced in half/pieces) into a clean quart-sized jar with the spices and garlic. Fill the jar with the salt water so that the cucumbers are submerged. If the cucumbers float, hold them down with a smaller jar. Any exposed area of cucumber will rot. Cover the jar loosely with a paper towel, cloth towel, or set the lid of the jar on top of the jar (do not seal the lid). Let sit on the counter at room temperature for 3-4 days. You’ll see little bubbles form, which means fermentation is happening. After 3-4 days, move your new pickles to the fridge, and eat!