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.
Mmmmm Pickles...I would probably throw in some Garlic Cloves also
Posted by: Tracie | June 02, 2010 at 03:13 PM
Wow, that does seem remarkably easy. Was the texture crispy, like a Vlasic? My husband is a dill pickle fiend! I buy a jar and it usually doesn't last 24 hours.
Posted by: Lisa @ The Cooking Bride | June 02, 2010 at 05:49 PM
You know, they're not super crispy, which would normally bother us. But the flavor is SO amazing that the lack of crisp doesn't seem to matter.
Posted by: Half Assed Kitchen | June 02, 2010 at 05:51 PM
"In a saucepan, heat water, vinegar and salt to bowling."
Hey, now that sounds like it might take some time.
:P
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Posted by: sarah | June 04, 2010 at 01:09 AM
Glad you liked them! If you have small cukes, you can leave them whole. I like to do chunky round slices, too.
Posted by: Sassy Molassy | June 04, 2010 at 01:46 PM
These are amazing! They taste just like Claussen pickles (the only kind I buy). I also sliced 4 cloves of garlic and layered that with the cukes and dill. Sooooo easy!
Posted by: fresh_as_daisies | June 29, 2010 at 07:03 PM
My grandma made these once when I was a kid and I loved them. I mebermer they had spam, eggs, and cheese (but no pickles). I'll have to make them, although she had her ingredients chopped up more. Thanks for the recipe -- I always wondered what was in them since it was almost thirty-years ago.Angie
Posted by: Tari | April 15, 2012 at 01:42 AM