Easiest fridge dill pickles

8 larger or to 10 smaller firm, fresh Kirby (pickling) cucumbers
3 teaspoons kosher, coarse or pickling salt (if using a featherweight brand such as Diamond, use a little more)
1 to 2 tablespoons chopped fresh dill
1/2 cup white vinegar

Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.

You’re going to find the liquid level in the jar worrisomely low as it is well below the pickle pile line, but don’t fret. Within an hour or two, the salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine.

Bread & butter pickles

400g Lebanese or Kirby cucumber (about 6-7 small ones), cut into 1cm thick slices (available at Whole Foods or from a greengrocer)
1 medium onion
, cut into thick slices
2 tbsp rock or flaked sea salt
300ml apple cider vinegar
140g golden caster sugar
¼ tsp ground turmeric
¼ tsp celery seeds
¼ tsp chilli flakes
2 tbsp yellow or brown mustard seeds

Dill pickled cucumbers

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
For the pickling vinegar
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g white sugar
handful of dill sprigs

quick: Easiest fridge dill pickles

butter: Bread & butter pickles

dill: Dill pickled cucumbers