chez gorgeoux: pickled cucumbers for the summer menu Tweet

If it's hot enough to render your brain useless, it certainly is hot enough to turn fresh cucumbers into amazing pickles within a few days. Trade secrets? A few from past experiences:

1. dried dill, preferably with flowers on, does wonders; laurel, pepper, and garlic also add to the taste greatly; you can also use thyme;

2. don't even consider vinegar for the summer treat; use salted water—four tablespoons of salt for three liters of water; expect water level to grow;

3. for a crunchy experience, pick the small, hard cucumbers; place them in direct sun; start eating when they get severely yellow.

Yummy is an understatement, yet I do like pickled cucumbers a lot—even more than garlic!