In our house the phrase “in a pickle” gets used regularly. Usually it’s being applied to me and has something to do with my tendency to start more than I can finish all in one go. And it often involves me trying to deal with garden produce.
Last weekend, before the craziness of hockey try-outs took over and the dad and the tall kid (and me, occasionally, for the games) spent 7 out of 10 days in various hockey arenas in the area, we spent a few minutes picking cucumbers and dill and then maybe another 10 minutes assembling a couple of jars of these pickles. We’ve been snacking on them ever since.
The original recipe can be found here – I’m just reproducing it for my own ease of finding it again next year. You can use any container or jar that you have around the house, just make sure that it is thoroughly washed beforehand. The pickles should keep for months in the fridge as long as they are kept immersed in the brine – just use your judgement – if they start to smell off or grow mold, then it’s probably time to throw them out.
Easy 2-Day Refrigerator Dill Pickles
- fresh cut dill
- garlic, 1-2 cloves per jar
- pickling cucumbers, washed well
- 3 cups water
- 6 Tbsp distilled white vinegar
- 3 Tbsp kosher salt
Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar.
Cut the cucumbers into spears or coin shapes. Add to the jars, packing in as many as you can without having to force them in.
Combine the water, vinegar, and salt. Stir well until the salt is dissolved. Pour the mixture into each jar over the cucumber spears so they are completely covered. Top with an additional few sprigs of dill. Depending on how many jars you are making, you may need to make more brine.
Put the lids on the jars and refrigerate for two days to allow the cucumbers time to marinate in the brine. Store in the fridge – these should keep for several months.