Easy Refrigerator Pickles
This season, gardening has been all about the war on bugs (you get it, right?). Nevertheless, I managed to harvest some really great cucumbers before my plants succumbed to cucumber beetles and squash bugs. Which means one thing…pickles!
While I am currently working on some delicious 14-day sweet pickles in a crock, I want to share a recipe that’s suited best for those of us that lack time and commitment to using the all of the produce from our garden. Enter, easy refrigerator pickles! Refrigerator pickles are crunchy, flavorful and will be the highlight of parties and at-home meals.
Enough chatter, let’s get to the refrigerator pickles!
Here’s what you need:
1 large glass container with a tightly sealed lid, mine is a 32 ouncer
Enough cucumbers to fill the jar, cut into slices or spears
2 cups cold water
3/4 cup white vinegar
1 tablespoon salt, I used pink Himalayan
2 teaspoons whole peppercorns
8-10 cloves of peeled garlic, cut into halves
1 cup of fresh dill and dill heads
2 bay leaves
1 teaspoon crushed red pepper flakes
Fill the jar with the cucumber slices and carefully poke the dill amongst them. I used a spoon to maneuver the dill into the jar. Add all dry ingredients. Add water and vinegar. Seal the jar and shake well. Put the pickles into the fridge and let them sit for 3 days (if you can wait that long!).
These refrigerator pickles are easy and delicious. The snappy crunch is followed by a zesty, satisfying spice. I made them for a company picnic this summer and they were a huge hit! Easy to make, easy to transport and I didn’t have to turn the oven on a single time!
Enjoy the rest of your summer!