Saturday, September 6, 2014

Fridge Dills!

Hey party people!  This year, I decided to purchase a CSA share from a local farm through a program at work.  For a set price paid in advance, I get a bucket of local fruits/veggies every week for 20 weeks (June thru October)!!! How cool is that?!?!  It worked out to be about $15 a week for hubs-to-be and I to get a bin of fresh veggies, locally-grown at Nourse Farm.  That's a win in my book!  

Anyway, for a couple weeks I got some pickling cucumbers in my bin. Being that I (and hubs-to-be) LOVE pickles, I figured "Why not try to make my own??"  I found a plethora of recipes for refrigerator dill pickles on Pinterest and the interwebs.  I decided to modify a couple recipes and create my own blend of perfectly "dill-ified" cold and crunchy cukes!

The finished product!
The process was super easy - as in, I was surprised it didn't take more work - but I'm not complaining!  The hardest part was waiting 3 DAYS to try these dilly, crunchy snacks.  

Here are some photos of the process, and the recipe that I used. 

The goods!

Boiling and waiting for it to cool was the loooonngest part!

Sliced the cukes and packed the jar while I was waiting for the liquid to cool.
All packed up and ready for the pickling liquid
Refrigerator Dills

3 ½ cups water
1 ¼ cups white vinegar
1 Tbsp sugar
1 Tbsp sea salt
4 cups cucumber spears or slices
3-4 cloves garlic, whole and peeled
3-4 sprigs of fresh dill
1 Tbsp black pepper corns

Mix water, vinegar, sugar, and salt in a saucepan and bring to a boil. Let it cool completely. Put all the cucumbers and spices into a mason jar or jar with tight-fitting lid. You might need to divide the cukes and liquid between two jars, depending on the size of the jar.  Pour liquid into the jar(s). Refrigerate for 3 days.  

Caution - once opened, the pickles are irresistible.  They will not last long. You have been warned. ;)