I don’t know if I’ll ever be able to eat store bought pickles again.
Our sweet neighbors went out of town for a bit and she let me pick the cucumbers that ripened while she was away. I’ve only grown slicing cucumbers and she has the pickling version. Of course I couldn’t let these beauties go to waste so I did some research and decided to make refrigerator pickles out of them.
They are ah-mazing!
We like our pickles zesty and crunchy…no sweet pickles here! And these were perfect. So far we’ve just been snacking on them straight out of the jars, but hopefully there will be some left the next time we make burgers.
Here is the recipe if you want to try them for yourself.
Refrigerator Dill Pickles
3 cups distilled white vinegar
1/3 cup granulated sugar (I used sugar in the raw)
8 teaspoons kosher salt
2 teaspoon mustard seeds
2 teaspoon coriander seeds
2 cups hot water
4 pounds kirby cucumbers, sliced 1/4-inch thick
1 1/2 cup coarsely chopped fresh dill
6 cloves garlic, coarsely chopped
1) Combine vinegar, sugar, salt, mustard seeds and coriander seeds in a pot. Add hot water and stir until sugar dissolves and liquid is clear ( I heated on low). Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 2 quarts.