Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania)

Courtesy of Lithuanian food blogger Oditele ("Oditeles blogas"). I love these and have already made several batches. These are a fresh pickle - you need to use it within a few days - I think the longest I kept any was five days. I cut the original recipe in half, as that makes sense for me, but you could double it. The sodium amount will be off in the nutritional analysis, as much of it will stay in the brine that forms as the pickles sit.

Unbalanced

% Daily Values based on a 2,000 calorie diet