Pickles were always something that I had strong opinions about. I have only ever bought one particular brand – all others were too sweet, too salty, or just not flavorful enough. I never thought that I’d want to make pickles myself; and, to be honest, the mere thought of canning exhausts me – it just seems like way too much work. But, when I inexplicably bought more cucumbers than a single person would ever need a couple of months ago, I was faced with either throwing the extras away or trying a more simple (no-canning involved) method of pickling. I chose the latter and came up with these easy crisp fridge dill pickles.
These dill pickles take no time at all. Slicing cucumbers or cutting them into spears is probably the hardest part. After you pour the pickling liquid over the cucumbers they’re essentially ready to eat then. But if you cover them tightly and place in the fridge for just a few hours, or even better, a full day, you’ll be rewarded with crisp, dill pickles that are just as good, if not better than store bought ones. They’re best used within a few weeks, but if you want to go the canning route, you most certainly can (pun…intended?).
- 2-3 large cucumbers, sliced or speared
- Fresh dill sprigs
- 3-4 cloves of garlic, sliced
- 2 1/2 cups water
- 1 cup apple cider vinegar
- 1 1/2 tsps mustard seeds
- 4 black peppercorns
- 2 Tbsp kosher salt
- Begin by packing the sliced or speared cucumbers, dill, and garlic into 2 3/4 L jars.
- In a small saucepan, combine the water, apple cider vinegar, mustard seeds, peppercorns, and kosher salt and bring to a boil. Stir frequently, and once the salt has dissolved, remove the pan from the heat. Ladle the liquid into the jar, leaving about 1/2 inch from the top.
- The pickles are done now, but cover them tightly and place in the fridge for at least a day for the best results.
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