All Photos © Christine Elise McCarthy 2017
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I have always wanted to try my hand at making pickles. Sometimes I see pickling cucumbers, buy them & then watch them rot as I keep forgetting to buy mason jars. Or – I Google recipes & get intimidated by the canning procedure. Or both. I recently saw these cutie little cocktail cucumbers at Costco & couldn’t resist the urge – again – to attempt making pickles. I had no idea if they would lend themselves well to the process but the money investment was small so I went for it. I then Googled a bunch of different recipes & by tweaking a few – I came up with this RIDICULOUSLY easy pickle recipe. I had two old pickle jars in my cabinet & I used them – not mason jars. These took 24 hours in the fridge – just sitting there – and they were pickles! Really tasty, crunchy pickles!!!!! I recommend this recipe VERY highly – both or its ease & for the novelty of making your own Goddamn pickles overnight. I suspect any cucumbers would work. These guys (cocktail cucumbers) were pretty small & quartered into very slim little spears. If you use full-sized cucumbers – maybe slice them into discs rather than spears. And any old seal-able jar will work. And by seal-able – I really just mean with a screw top. The fact – you could make these in ANY container – Tupperware – even a bowl. So – go get some cucumbers and give this one a go!
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Easy Refrigerator Dill Pickles
1.5 lbs cucumbers (I used cocktail cucumbers – but you can try any variety you find available) – cut into spears or 1/4″ chips.
8 garlic cloves – 4 quartered, 4 left whole (less if you do not LOVE garlic)
8-16 sprigs fresh dill
2 TBS coriander SEEDS (not ground)
2 TBS sea (or Kosher) salt
2 TBS sugar
1 1/3 cups white vinegar
Jars for containing the pickles
NOTE – these are very garlicky!!! If you don’t LOVE garlic – cut the garlic back a lot.
In a sauce pan – heat the vinegar & add the salt, sugar & coriander seeds. Heat, stirring, just until both the sugar & salt dissolve. Try to get this done before the vinegar gets hot. If it gets very hot – let it cool before pouring over your cucumbers.
Put your cucumbers in the pickling container (a mason jar, old pickle jar – or other container with a water-tight lid) – with the garlic & the fresh dill. Pour the vinegar mix over the cucumbers. Add water to fill the container to the top. Seal the container & chill in the fridge for at least 24 hours. Try one. ENJOY!
These should last in your fridge (in a sealed container) for up to one month.
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