Adapted from Local Flavors
These pickles are at their best between the first 1 - 24 hours of marinating. They will lose their bright color after a few days, but will still taste great up to a few weeks later.
The original recipe called for a few tablespoons of olive oil, but the oil congeals in the fridge, so I've left it out. The oil rounds out the flavors nicely, though, so a drizzle is welcome when you're ready to eat them.
Use any variety of cucumber here, such as lemon, Japanese, Armenian, English, or a combination.
Nutritional values are based on one of three cups.