I'm a dill lover. I enjoy it on just about anything and sour dill pickles are at the top of my list. With the abundance of cucumbers that most gardeners are experiencing right now, I thought I'd share some easy recipes for refrigerator pickles.
So I am into canning, and seasonally I make big batches of pickles and use hot water baths to process them so they can be stored in my pantry. This is a fairly time-consuming process and sometimes a bit of instant gratification is in order. Refrigerator pickles are just as tasty as the others, but they can only be kept in the fridge. These recipes make only a few jars each. I think you'll enjoy them so much that they won't last that long anyway.
SOUR DILL REFRIGERATOR PICKLES
3 PICKLING CUCUMBERS (4-ISH INCHES LONG, EACH)
1/4 OUNCE FRESH DILL, CHOPPED PLUS A FEW SPRIGS
1/2 CUP WHITE VINEGAR
1/2 CUP WATER
2 CLOVES GARLIC, CRUSHED
1 1/2 TEASPOON KOSHER SALT
1/4 TEASPOON SUGAR
1/2 TEASPOON WHOLE MUSTARD SEEDS
1/4 TEASPOON WHOLE PEPPERCORNS
WASH CUCUMBERS AND CUT OFF BOTH ENDS. SLICE AS YOU LIKE AND PACK THEM TIGHTLY INTO WIDE-MOUTH PINT JARS. TUCK THE DILL SPRIGS INTO JARS.
COMBINE VINEGAR, WATER, AND SPICES OVER MEDIUM HEAT AND BRING TO A BOIL, STIRRING UNTIL SUGAR DISSOLVES.
COOL TO ROOM TEMPERATURE, THEN POUR OVER THE CUCUMBERS. SCREW ON A LID AND REFRIGERATE FOPR A MINIMUM OF OVERNIGHT.
*PRO TIP: THIS IS ALSO GREAT IF YOU ADD 1/2 TEASPOON OF CRUSHED RED PEPPER FLAKES. I USE IT TO PICKLE FRESH GREEN BEANS IN THE SAME WAY. #CHILIDILLYBEANS
QUICK BREAD & BUTTER PICKLES
6 PICKLING CUCUMBERS (4ISH INCHES LONG, EACH), SLICED IN 1/4 INCH "CHIPS"
1 1/2 TABLESPOONS KOSHER SALT
1 CUP SWEET ONIONS, THINLY SLICED
1 CUP SUGAR
1 CUP WHITE VINEGAR
1/2 CUP APPLE CIDER VINEGAR
1/4 CUP BROWN SUGAR
1 1/2 TEASPOON MUSTARD SEEDS
1/2 TEASPOON CELERY SEEDS
1/8 TEASPOON GROUND TURMERIC
SPINKLE CUCUMBER SLICES WITH SALT AND LEAVE THEM IN THE FRIDGE TO CHILL FOR AN HOUR. DRAIN THEM AND RINSE IN COLD WATER.
ADD THE SLICED ONION AND TOSS.
COMBINE SUGAR, VINEGARS, BROWN SUGAR AND SPICES OVER MEDIUM HEAT AND STIR UNTIL SUGAR HAS DISSOLVED.
POUR THIS OVER THE CUCUMBER/ONION MXTURE AND LET IT SIT AT ROOM TEMP FOR ABOUT AN HOUR. DIVIDE INTO JARS AND COVER WITH A LID.
PICKLES ARE READY AFTER CHILLING OVERNIGHT AND CAN BE ENJOYED FOR UP TO A MONTH, STORED IN THE FRIDGE.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.