Can we talk for a few minutes about pickles? Dill pickles, that is. Many people that I know love anything pickled, but I’m not one of them. I like pickled beets well enough, but I love dill pickles!! Years ago I remember helping my mother make pickles and it seemed like a lot of work. I know there was some cooking involved, the hot vinegar bath, I think. And I remember those little round dill seeds and black peppercorns. It has always seemed lots easier to just buy the kind I like at the grocery store.
So I’m very proud of myself when I say I made refrigerator dill pickles, and they were so easy. Nothing at all like what I remember. This recipe is so ridiculously simple, I wonder why I never heard of it until just this year. I can’t believe I got these fantastically crisp and fresh pickles with only a few ingredients.
You can use traditional cucumbers or pickling cucumbers for this–whatever you like. Some of the pickling cucumbers end up being quite fat and round, so I used regular cucumbers because I wanted long spears. If you have 10 minutes you can make these pickles. Just watch me!
REFRIGERATOR DILL PICKLES
Yield: about 3 – 4 16.oz. jars of pickles
About the jars: They can be any jars saved from other products and repurposed, just be sure they are really clean with no lingering odors. It’s wise to wash them in the dishwasher prior to using again.
- 1 bunch fresh dill
- 4 cloves garlic, peeled
- 3 – 4 medium-large cucumbers, washed well
- 3 cups water
- 6 Tablespoons distilled white vinegar
- 3 Tablespoons kosher salt
1. Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar. Don’t stress over exact amounts. They will be great.
2. Cut the cucumbers into spears or whatever shape you like. Add the spears to the jars, packing in as many as you can without having to force them in.
3. In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt. Stir well until the salt is dissolved. Pour the mixture into each jar over the cucumber spears so they are completely covered. Top with an additional few sprigs of dill, if desired.
4. Screw on the lids of the jars. Repeat with remaining cucumbers, making additional brine as needed (it only take a few seconds.)
5. Refrigerate for two days. Enjoy! Continue to store in the refrigerator….presuming there are leftovers, of course.
Oh my gosh–these are fantastic. As soon as you finish one your mouth wants another. We couldn’t stop eating them. Mr. D. says they are better than “real pickles”. What ever that means, I think it’s a compliment.
I will be starting my next batch before the first batch is gone, because I won’t be able to wait the two days for a second batch to “cure”. Ya gotta plan ahead when you love something this much!!!
SOURCE: Adapted from Delicious Meliscious via Annie’s Eats