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Unlike traditional canning methods that involve lengthy boiling and sterilizing, these recipes focus on fast and easy techniques. Starting with fresh, washed cucumbers (specifically the bumpy, pickling variety), you pack them into repurposed jars—salsa jars, pasta sauce jars, or any glass container—and add aromatics like peppercorns, garlic cloves, and fresh dill. After pouring in a simple brine made from water, vinegar, and kosher salt, you seal and refrigerate. These pickles are ready to enjoy within 12 to 24 hours, making them perfect for immediate summer snacking or as a quick gift.