This summer at the farmer's market, I was drawn to the little pickling cucumbers. They were just so cute and cheap (anywhere from 4/$1 to 10/$2) that I couldn't resist buying them. Had I ever pickled anything before? Nope. Did I have any clue how to do so? Nope. But that didn't stop me! I looked around the web for some easy refrigerator pickles (because although I freeze a lot of things, I haven't gotten into canning yet), and found one at Annie's Eats. It's a winner! My four-year-old daughter even helped me make them. And now she's addicted to them...even asking for them as a dessert when she finishes dinner!
These are so easy to make and stay crisp for a long time in the fridge. I've had the sliced pickles in there for a couple of months now, and they are still safe to eat and as crisp as when we first started eating them. I recently made spears, and they turned out just as nicely.
If making slices, the 16-ounce Ball Freezer Jars work great. If making large spears, the 32-ounce Ball Freezer Jars work better.
Refrigerator Dill Pickles
adapted from Annie's Eats recipe
Pickling Cucumbers, cut into slices or spears (enough to fill up two to three 16-oz jars)
3 cups water
6 Tbl white vinegar
1 1/2 Tbl Kosher salt
1-2 cloves garlic, finely chopped
Dried dill (About 1 Tbl per jar, but you can add more or less to your taste)
Combine water, vinegar and salt into a pitcher and stir until salt is dissolved.
If making slices: Place about 1/3 tablespoon of dill in the bottom of each jar. Place half of the cucumbers in the jars. Sprinkle with another 1/3 tablespoon of dill. Finish filling the jar with cucumbers and sprinkle with the rest of the dill and the garlic. Cover completely with the brine. Seal and leave in the refrigerator at least 24 hours.
If making spears: Place about 1/2 tablespoon of dill in the bottom of each jar. Place the spears in the jar. Sprinkle with the rest of the dill and the garlic. Cover completely with the brine. Seal and leave in the refrigerator at least 24 hours.