Dry-Brined Pickles - Sausai S?Dyti Agurkai (Lithuania) - cooking recipe

Ingredients

1 lb pickling cucumber
1/2 tablespoon coarse salt
1 garlic clove, chopped
1 small handfull fresh dill, roughly chopped

Preparation

Wash the pickles well, cut off a thin slice from either end. You can leave them whole if the cukes are small or slice in half lengthwise. (I have also sliced them across or into spears, to make 4 pieces per cucumber, as I could not find the small ones I like). Place in a sealable plastic bag.
Add the salt, garlic and chopped dill to the bag and refrigerate, shaking the bag a few times during the \"cooking\", if you can. (I've also made these with just 1 tsp of salt and no garlic, and I just may like those even better).
They will be ready in 6 to 8 hours, although I snuck some at 3 hours.