This is the first summer since moving into our house that Ben and I have planted a vegetable garden. In past years we talked about it but were always busy with other home improvement projects and never got around to it. Once we finally had the time, we went for it and planted lots of tomato plants, several kinds of peppers, and pickling cucumbers. Our pepper plants were quickly eaten to death by the many rabbits that live in our yard, but everything else has done well. I actually do not like regular cucumber at all, but I do love dill pickles. Once our cucumber plant began producing huge quantities of the little guys, I knew I needed to find a good pickle recipe fast. And I did!
These pickles are REALLY GOOD. As in, I probably won’t ever want to eat a store-bought pickle again. I’m not even a serious pickle lover but I have had to exercise major restraint with these babies and even with that, I’m eating three or four a day. I love this recipe because it is super fast and easy, with no canning necessary. I made five jars in no time! At first I thought with five jars (and lots more cucumbers to come) I would be giving these away left and right, but now that I’ve tasted them, I’m not sure if any of them will leave my fridge except to be eaten by me :-)
Refrigerator Dill Pickles
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
cucumbers, cut into spears
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.
Source: adapted from Delicious Meliscious