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 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.
Refrigerator Dills
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.
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!
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| The finished product! |
Here are some photos of the process, and the recipe that I used.
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| The goods! |
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| Boiling and waiting for it to cool was the loooonngest part! |
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| Sliced the cukes and packed the jar while I was waiting for the liquid to cool. |
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| All packed up and ready for the pickling liquid |
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
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. ;)
Mangia!
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