Pickles and preserves
These no-cook cucumber pickles are made by naturally fermenting cucumbers in a salt brine flavored with garlic and dill. Prep is quick, but the fermentation takes patience over several days.
Wash the cucumbers thoroughly, trim the ends, and pack them into a clean jar.
Stir the salt into the water until it dissolves completely.
Add the garlic and dill to the jar, then pour in enough brine to cover the cucumbers.
Leave the jar at room temperature for at least 1 day, preferably 2 days, to start the natural fermentation process.
Seal the jar tightly to keep air out; otherwise, the pickles may develop mold.
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