I bet you thought that this was going to be yet another post about refrigerator OATS.
And as obsessed as I was with those last year, I get the feeling that this year is going to be all about the pickles. Because I seriously think I could polish off the entire jar of these in one sitting.
Now, I’ll be the first to admit that I was stupidly intimidated by pickle making. I tried my hand at it once, only to be disgusted at the results. And that’s putting it kindly.
Back then, I was avoiding Nightshades and only came across store bought varieties and recipes that contained cayenne pepper and paprika in some form.
I thought I would be destined to live with out pickles.
And then something magical happened. I stumbled across organic pickles. Lo and behold, the organic variety didn’t use a single Nightshade.
No cayenne pepper.
No pickling spices.
After that glorious discovery, the need to make my own pickles kind of vanished.
That is until I went to Cincinnati last weekend to visit family. They had a massive jar of refrigerator pickles that were begging to be devoured.
I’ll admit to be a tad fearful of the first bite. But holy isht where they good.
So good, in fact, that I emailed my SIL the minute got home asking for the recipe.
And then I went to the grocery store, stocked up on Persian cucumbers, dill, garlic, and canning salt.
I made a small batch for The Hubster sans garlic (gives him wicked indigestion), and a big batch for me with all the goods.
I am happy to report that this time around, the pickles are simply amazing.
Even The Hubster’s batch without the garlic was amazing.
I almost wish that we had a garden in the back so that I could grow all the cucumbers I wanted, make pickles, and give them away as house warming presents. Because, seriously, who doesn’t like pickles?!
Refrigerator Dill Pickles
- 1-2 glass jars or containers
- 3 1/2 cups water
- 1 1/4 cup white vinegar
- 1 tbs canning salt NOT table salt
- 1 tbs sugar
- 6 Persian cucumbers or gherkins unpeeled
- 2 cloves garlic whole
- 4-5 stems of fresh dill
Combine water, vinegar, salt and sugar in a small saucepan over high heat. Bring to a boil. Remove from heat and set aside and cool to room temperature.
Meanwhile, slice cucumbers into discs or spears.
Transfer to jar and add garlic and dill.
Pour cooled liquid over cucumbers until all cucumbers are covered.
Put in the refrigerator for 3 to 4 days.
Dig in! The pickles should be good for about 6 weeks.
Allergen InformationNightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, Egg Free.