Saturday, July 30, 2011

Refrigerator Pickles

Jeff always wants a crisp pickle.  He is not fond of the pickles I can.  We both really like a pickle that is dill, but has a garlic flavor.  Recently I found a recipe for Refrigerator Dill Pickles that had both a lot of garlic and dill in it.  Perfect combination!!!

I tried the recipe a few weeks ago and we began eating them this week.  YUMMM!  Nice and crisp with a garlicky dill flavor.  If you like pickles and have extra cucumbers, you should try some!

Refrigerator Dill Pickles 

Adapted from Whole Eats & Whole Treats

1/2 gallon small cucumbers, halved or quartered lengthwise
1 small onion, sliced
3 cloves of garlic, lightly smashed and peeled
1 handful of dill fronds or dried dill
1/4 cup coarse Kosher salt
2 cups water
1 1/2 cups apple cider vinegar

Stuff the cucumbers, garlic, and dill in a 1/2 gallon jar or a crock with a lid.  Boil the salt, water, and vinegar.  Pour over the cucumbers.  Let cool to room temperature and then refrigerate.  Eat after a week or two in the fridge.  They should keep for several months!


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