VERY GARLICKY Easy Refrigerator Dill Pickles

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All Photos © Christine Elise McCarthy 2012

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

INGREDIENTS

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

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

water

Jars for containing the pickles

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DIRECTIONS

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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