Ingredients
- 1 pound Persian or Kirby cucumbers, cut into 1/4-inch-thick coins
- 1/2 white onion, sliced (about 2/3 cup)
- About 1 tablespoon kosher salt
- 1 garlic clove, minced
- 2 sprigs fresh dill, leaves picked and chopped, plus additional for garnish
- 1 1/2 teaspoons whole black peppercorns
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon red pepper flakes
- 1 cup distilled white vinegar
Directions
- Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles—about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.
- The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.
- Drain off the vinegar and store the pickles, covered, in the fridge. They’ll last for a week. Add more chopped dill before serving.
