I like pickles.
But not the mushy kind that you find in the middle aisles in the grocery store.
I only like the crunchy refrigerated ones.
And the best pickles are the ones I make myself from my own garden’s pickling cukes.
Refrigerator Pickles are very easy to make.
You just need pickling cukes…
Kosher Salt, Peppercorns, Garlic, Vinegar and Water.
First, heat 2 cups water with 1/2 cup Kosher Salt. Water will start out cloudy but turn clear when salt is completely dissolved.
Pour about 3/4 inch of hot brine into the bottom of each jar.
Add 8-10 whole peppercorns, a few cloves of garlic (peeled and crushed), and a few sprigs of dill leaves and flowers to each jar.
(It’s like a little terrarium in each jar!)
Add a couple ice cubes to each jar to cool solution (you don’t want to cook the cukes!).
Wash, trim off ends and cut cucumbers into spears (or chunks or slices, whichever you prefer).
Pack pickles into jars snugly. You don’t want them too tight or it will cause the pickles to break apart. Then, add 2 Tbsp (or more if you like the tartness) vinegar to each jar.
Fill the jar to the top with cold tap water.
Seal each jar, then give it a few shakes to distribute the flavors.
(Somebody needs a manicure.)
Label the jars with the date and leave out at room temperature for a few hours before placing in the refrigerator.
If you can help yourself, wait a couple days before eating the pickles for the flavors to develop. These will only keep about 2 – 3 weeks in the refrigerator. That is, presuming you don’t eat them faster than that!