Kitchen Gear

• Cutting board
• Sharp knife (adult needed)
• Measuring cups
• Measuring spoons
• Medium-sized pot
• Large glass or stainless steel bowl
• Small plate (to fit inside the bowl)

Ingredients

• 5 cups of water
• 2 tablespoons kosher salt
• 3⁄4 cup white vinegar
• 2 or 2 packages of Persian cucumbers, washed, trimmed, and cut into 1/4 inch slices
• 3 garlic cloves, peeled
• 4 large fresh dill sprigs

Instructions

1. Put the water, salt, and vinegar in the pot, put the pot on the stove, and turn the heat to medium. When the mixture, called “brine,” boils (you’ll know it’s boiling when you see bubbles breaking all over its surface), turn the heat off and set the pot aside to cool completely.
2. Put the cucumbers, garlic, and dill in the bowl, then pour in the cooled brine.
3. Lay the plate over the top of the cucumbers (choose a plate small enough to fit in the bowl, but large enough to cover most of the vegetables, since it will help keep them submerged in the brine).
4. Leave the bowl on the counter, at room temperature, for 2 to 4 days, until the cucumbers are as sour as you like them. (Once you refrigerate them, they’ll stop getting sour.)
5. Cover and refrigerate up to 2 weeks. (But only if you don’t eat them all first!