Makes 2 quarts
2 pounds Kirby cucumbers
¼ cup + 1 Tbsp coarse salt
3 cups water
2 cups distilled white vinegar
4 cloves garlic
2 bunches fresh dill, coarsely chopped
1. Cut the cucumbers into 1/4-inch thick slices. Transfer to a colander set in a bowl. Toss well with ¼ cup salt and let sit for about 30 minutes.
2. Meanwhile, bring water, vinegar, garlic, and 1 Tbsp salt to a boil in a medium saucepan to make brine. Reduce heat; simmer 5 minutes. Let mixture cool slightly for about 10 minutes.
3. Rinse cucumber slices with water and drain. Transfer to airtight pickling containers (try mason jars or sturdy non-BPA plastic tubs).
4. Add chopped dill to cucumber slices. Pour in the brine. Let cool completely, about 30 minutes, and serve. Cucumbers will keep in the refrigerator for up to 4 weeks.
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