Who says Facebook is nothing but a time suck? We got this little gem of a recipe from our FB friend Sassy Molassy, who comes from sweet tea country, and really knows her pickling. Pickling, to be honest, has always scared us--what, with the jars and the lids and the bath canner. But dill makes us swoon. So when we saw Sassy's recipe for Refrigerator Pickles, we had to try it.
It took us all of ten minutes to prepare and stash in the fridge. Two days later, we took them out and bit into our first zippy, homemade pickle. We feel accomplished! Ready to take on the world now that we know how to brine these babies.
You can do it too!
Rating: 1/4 assed
Here's what you need and how you do it
3 to 4 large cucumbers, washed and sliced lengthwise, but not peeled
1 cup (or so) fresh dill
3 cups water
1 cup white vinegar
1/8 cup salt
In a large plastic (or preferably glass container), layer cucumbers and dill.
In a saucepan, heat water, vinegar and salt to bowling. Stir to make sure salt is dissolved. Pour over cucumbers and dill. Let sit until it reaches room temperature, then cover and place in the fridge. Will store up to two weeks.
For a printable version of this recipe, click here.