Our garden is doing so much better than I'd expected, despite the lack of rain!
My cucumbers had the roughest start -- with 2 replantings and only 1 final plant surviving. So, I'm not sure I'll get enough cukes to can jars and jars of pickles, as I dreamed...but, these refrigerator dills are bringing family satisfaction!
This recipe came as a result of combining a few recipes I found online...and needing to substitute a few spices because I haven't bought my pickling spices yet.
Mmm... they are delicious and crisp! Be sure to let them sit for at least 24 hours before tasting!
EASY REFRIGERATOR DILL PICKLES
In a large airtight container, combine:
3/4 cup white vinegar
1/4 small onion, thinly sliced
2 cloves of garlic, minced
2 tablespoons sugar
1 teaspoon dill weed
1/2-1 teaspoon freshly cracked black pepper
3/4 teaspoon pickling salt
Add 3/4 cup hot tap water and stir until sugar and salt is dissolved.
Now, thinly slice 2-3 large cucumbers and place in brine. Put in fridge and let sit for 24 hours (you can stir a few times to make sure all cukes get a chance to marinate). Pickles will keep for up to a week (but they won't, because you'll eat them)!
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