Easy Brining Pickles
Pickle these larger “cornichons” whole or as bread-n-butter pickles in a clean glass jar using a ratio of 1 c. boiled hot water to 1 Tbspn. salt.
Add garlic cloves, spices, sliced onion, sprigs of dill, maybe a bay leaf.
Close the lid tight or cover with saran wrap.
Enjoy after 1-2 days, for up to 3 weeks.
Old-fashioned pickling the brining way.