There's an older lady whom I volunteer with at the hospital. If you know me, then you've probably heard some of my crazy Carolyn stories. Well despite some of her...faults, Carolyn is a sweet lady. Maybe a little too sweet? Last night she gave me approximately five pounds of cucumbers and a large dill plant. I wish I was exaggerating. Given the large amount of cucumbers I suddenly have, I figured it was time to try pickling again. I say again because as a child, I would pickle the little cucumbers we grew in our vegetable garden. However, my mom later revealed that it had never worked, so she fed me store bought pickles and let me think I was the next Martha Stewart. I found a pretty simple recipe for refrigerator dill pickles on cooks.com and, thus began the adventure.
Refrigerator Dill Pickles
6 cups water
2 cups vinegar
1/2 cups canning salt (or 1/2 cup and 1 tablespoon kosher salt)
pickling cucumbers
1 large bunch of fresh dill weed
1 large onion
2 or 3 whole cloves (I'm a rebel so I used 3)
Sliced garlic (2 teaspoons or whatever you feel like)
1) Combine water, vinegar, and salt in a large pot (if the pot is non-stick, make sure there are no cracks). Bring to a boil to make the pickling solution.
2) Wash the cucumbers. Layer whole, unpeeled cucumbers, onion, cloves, garlic, and dill in jar. Pour the pickling solution over the top. Let the jars sit on the counter for 3 or 4 hours.
3) Refrigerate. They will be ready in 2 to 4 days.
One of many jars immediately after pickling. I will update in 2 to 4 days!
