Jeremy Fox's Sliced Kirby Pickles

Time 1 hour plus chilling
Yields Makes about 4 pint jars
Jeremy Fox's sliced Kirby pickles.
(Mariah Tauger / Los Angeles Times)

Cut the cucumbers on a mandoline into ¼-inch slices. In a large bowl, toss the slices with the salt until combined. Cover with just enough ice to completely cover and let sit for 3 hours. The ice will be mostly melted by the end.


Drain the cucumbers and transfer to a nonreactive bowl. Add the onion, garlic and dill and toss to combine.


In a medium pot, combine the vinegar, 1 cup water, sugar, mustard seeds and black pepper and bring to a simmer over medium-high heat. Once the sugar has dissolved, pour the mixture over the cucumbers and let everything cool to room temperature. Divide the pickles and their pickling liquid evenly among 4 clean pint jars. Screw on the lids fingertip-tight, then refrigerate for at least a day.

This recipe appears in Jeremy Fox’s book “On Vegetables: Modern Recipes for the Home Kitchen.”
Make Ahead:
The pickles can be refrigerated for up to 3 months.