make pickles today, eat pickles tonight! (v)

These are my favorite pickles. They are a saltwater pickle, and can be made and enjoyed all in the same day.  They are extremely simple.  If you can mix salt and water, you can do this.  We sold these at the Eufaula Alabama Farmer's Market under the name Chill Pickles.  These pickles must be kept refrigerated at all times.  You can pickle the cucumbers whole, or sliced into thick chips like the photo.

chill pickles
12 small pickling cucumbers
fresh peeled garlic cloves
1/4 tsp. dill seed
2 Tbs. dill weed
1/4 tsp. whole peppercorns
1/4 tsp. whole coriander seeds
1/4 cup kosher salt
4 cups water

Dissolve the salt in the water.
Wash the cucumbers and pack into clean jars with the seasonings.  Add a clove of garlic to each jar.
Pour the saltwater over to cover.  Close the jars and stick them in the fridge to chill.  These are best eaten cold, they are crisp, fresh, and delicious.  You can add more garlic to your taste, and you can also add crushed red pepper flakes for a spicier pickle.