Prep. and cooking time: 1 hour
Waiting time: 3 hours
Chilling time: at least 1 day

End your evening with dinner at Birdie G’s, located in Santa Monica’s Mid-City Neighborhood. With a diverse menu designed by Award-Winning Chef Jeremy Fox, dishes pay homage to midwestern comfort food – with a Southern California twist.

(1) Kirby cucumbers are small, usually 15 cm / 6 inches long or less, with bumpy skins and firm flesh. They are the most common variety of pickling cucumbers

Step 1

• Cut the cucumbers on a mandoline into ¼-inch slices.
• In a large bowl, toss the slices with the salt until combined.

Step 2

• Cover with just enough ice to completely cover and let sit for 3 hours. The ice will be mostly melted by the end.

Step 3

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

Step 4

• 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.

Step 5

• 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.