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Wednesday, July 23, 2014

Chew on This | Refrigerator Garlic Dill Pickles

My sister and I were having a lengthy discussion the other week about pickles. Surprisingly, we had much to say about the topic as, universally, my family are a bunch of pickle lovers. Funny though, neither one of us had ever attempted to make our own.

I remedied that this week.

Monday morning, while watering, I harvested our first 8 (!) cucumbers from our sweet little garden. Thus, the perfect opportunity to make my inaugural batch of refrigerator pickles presented itself to me. And when I say this process was easy…man, oh man…I could kick myself for waiting this long to make these pickles. 

This recipe is an amalgamation of ideas bounced around between my sister and I during that telephone pickle conversation. It's simple, basic. But the lovely thing about this recipe - and making pickles in general - is that you can certainly add other flavorings/items (onions, jalapeƱos, clove, coriander…) or even delete some items (garlic, red pepper flakes…). Whatever you do, you just can't go wrong. The pickles will be deliciously divine!

So, if you're like me, stop discussing pickles and just go and make some. You will not regret it!


Here's our recipe:

Refrigerator Garlic Dill Pickles
8-10 pickling cucumbers
4 C water
3/4 C distilled white vinegar
1 1/2 t Kosher salt
1 C fresh dill weed
4 cloves garlic, crushed and divided between the six pint jars
peppercorns (I used five peppercorns per jar)
red pepper flakes (I used just a tiny pinch of flakes per jar)
6 one pint canning jars with lids

In a medium bowl, combine your water, vinegar, and salt. Stir this mixture (brine) until all of the salt dissolves. Set aside.

Divide between your six jars all of your spices - dill weed, garlic, peppercorns, and red pepper flakes. Clean and slice the end tips off of your cucumbers. Now slice the cucumbers into spears or chips - which ever you prefer. Stuff the sliced cucumbers into the jars with all of your spices. Pack tightly. Now, pour your brine mixture over the pickles. Fill the jars until the cucumbers are completely covered. Lid each jar and place jars into the refrigerator. 

Allow the cucumbers to pickle for 24 hours before you enjoy! Pickles will keep in the refrigerator for a month. Eat up!!

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