Picklade gurkor

1. Place cucumbers 3, garlic 1, and jalapeño peppers 1 in a large bowl.
2. Layer the cucumbers 3, jalapeño peppers 1, garlic 1, and dill 1 in clean jars, alternating the ingredients as you go.
3. Fill the bowl with boiling filtered water. If you need more liquid, add some cold water, making sure the mixture remains hot.
4. Add a generous amount of kosher salt and stir until dissolved. The brine should taste like ocean water. Taste and add more kosher salt if needed—the saltiness of the brine will determine the saltiness of the finished pickles.
5. Pour the hot brine into the jars, making sure the vegetables are covered. Add whole peppercorns if using. Close the jars loosely—don’t seal them tightly, as they need a little room to release pressure.
6. Leave the jars at room temperature. Depending on how the cucumbers are cut and the strength of the brine:
7. After about 1 day, you’ll have crisp half-sour pickles.
8. After about 2 days, they’ll be more fully pickled.
9. Once the pickles reach your preferred level of sourness, transfer them to the refrigerator. Store chilled and enjoy.

The thinner the cucumber slices, the faster they pickle. Whole or thicker-cut cucumbers will take a little longer.