Quick (3 day) Dill Pickles
1/4 cup coarse salt
4 cups water
Lots of fresh dill
several lbs of cucumbers, small sized
If you have an earthenware crock, use it for this purpose. Pierce or slice all your cucumbers. Place a handful of fresh dill weed on the bottom of the crock with two cloves of peeled garlic. Pack your cucumbers on top of this and leave about 1 inch of room at the top of the crock. Pack more dill on top of the cucumbers.
Bring your water to a boil and put the salt in. Stir until it is dissolved. Pour this over your cucumbers and dill. Place a glass or ceramic plate on top of the cucumbers to keep them submerged.
Leave them on your counter for a couple of days. Test the cucumbers after 3 days. They may need more time to cure. Once they have reached the desired state, refrigerate them.
If you like your pickles sour, add 1/4 vinegar to the brine.
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