The first time I tried making salt pickles (or fridge pickles) they came out way too salty. Likely because I used the wrong cucumbers; pickling cucumbers are not common in the UK (in fact I never found any).
Back in the US, pickling cucumbers are all over the place this time of year! And good thing too because I love pickles.
Here is the recipe I’ve adapted. It’s my go-to recipe for pickles and I’ve already enjoyed a few jars this year. They’re GF- they even don’t have any vinegar (vinegar is usually made from rye and corn), and they are low FODMAP because I’ve taken out the garlic. Enjoy!
Salt Pickles (aka quick pickles or fridge pickles)
4 quarts water
6 Tablespoons coarse kosher salt
18-20 Kirby cucumbers, or any pickling cucumbers, well washed
2 Tablespoons of whole spices (I use a mixture of coriander, fennel, mustard seeds- in descending order)
1 large bunch of dill, including any flower heads and even seeds, washed (preferably home grown!)
In a large pot, boil the water with the salt, stirring until the salt is dissolved. Remove from heat and leave to cool for 10-20 minutes.
Prepare wide-mouthed jars by running them through the dishwasher or boiling them and their lids.
Cut the tops and bottoms off of the cucumbers (to fit the jars you have) and slice into 8, length-wise slices. Pack the cucumbers vertically into the jars along with the dill and spices, tightly-pack each jar.
Fill the jars with the salted water (brine) until the cucumber spears are completely covered. Put them in the fridge and wait 1-3 weeks until they are pickled to your liking. These are a very mild flavored pickle, and will still have a little “cucumber” taste. They will also stay pretty crisp.
If you can’t wait you can also try the following: “Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.”
Adapted from Arthur Schwartz’s Jewish Home Cooking’s “Kosher Dill Pickles”