Saturday, September 07, 2013

Refrigerator Dill Pickles

About a month back my cucumber plant exploded and decided to give me WAY more cucumbers than I could or would want to eat fresh throughout the week. Thank goodness I only planted one. I started thinking of what I could do with all this produce, and after giving some away to people I know, I decided that I wanted to try my hand at pickles. I remember as a child when my aunt would bring by some freshly pickled cucumbers each summer and they were amazing!

Now, I still do not have all the equipment for canning and have a few fears about the process (should have paid better attention when my dad canned a bazillion different things each summer), so I looked into refrigerator "canning". This method is a cinch. Basically, all you do is combine the ingredients in the jars and leave them there for a few days to do their thing and then you're done. Sounds like my kind of life. 

You'll love these refrigerator dill pickles. Slightly sweet, with a nice tang from the vinegar and dill combo. And so much better than store bought (no added preservatives or dyes). You just can't get any fresher than this!

Refrigerator Dill Pickles
(recipe adapted from Annie's Eats)

1 bunch fresh dill
4 cloves garlic, peeled
3-4 medium-large cucumbers
3 cups water
3/4 cup distilled white vinegar
3 tbs. kosher salt
1/4 cup granulated sugar

  1. Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar (don’t stress over exact amounts, you can add more if you like).
  2. Cut the cucumbers into spears or whatever shape you like. 
  3. Add the spears to the jars, packing in as many as you can without having to force them in.
  4. In a medium saucepan, combine the water, vinegar, salt, and sugar.  Heat over low heat, stirring well, just until the sugar and salt are dissolved. Cool the mixture. 
  5. Once mixture has cooled, pour into each jar over the cucumber spears so they are completely covered. Top with an additional few sprigs of dill, if desired.  
  6. Screw on or close the lids of the jars.  Repeat with remaining cucumbers, making additional brine as needed. 
  7. Refrigerate for two (agonizing) days. Enjoy! Continue to store in the refrigerator.
Yield: about 3-4 16 oz. jars or 2 IKEA KORKEN 34 oz. jars

No comments:

Post a Comment