Yes, you read right. 3 days! I LOVE pickles. My last pregnancy I ate an entire jar of pickles and a pint of ice cream for dinner on more than one occasion. When they are small and crisp and a bit of spice to them- WOW! But, I never thought of making them myself. It seemed too fussy, and I wasn’t experienced in canning. Then I saw this recipe on www.frugallysustainable.com and thought I would give it a try. I am so glad I did. What a hit!
I don’t have much of a garden, we’ve had such a mild summer here. So I bought some pickling cucumbers at the farmers market last weekend. The smallest ones I could find, and just enough for one quart size jar. It was hard to wait three days to try them, but it was worth it, and now that I’ve almost finished this jar, I’m heading to the market this weekend for some more cucumbers!
Homemade Refrigerator Dill Pickles (Makes 4 Quarts)
- About 20 pickling cucumbers (enough to fill 4 quart jars)
- 1 head garlic
- 2 T pickling spice mix
- small bunch of fresh dill
- 2 quarts water
- 1/2 cup raw organic apple cider vinegar
- 1/3 cup sea or kosher salt
Mix brine together until salt is dissolved. Set aside. Wash cucumbers and slice larger ones in half or quarters (I kept the small ones whole). In each quart sized glass canning jar place 2 fresh dill heads, 4 cloves garlic, and 1/2 T pickling spices. Place cucumbers on top. Pour brine over, being sure cucumbers are covered with liquid. Cover lightly with cheesecloth, or lid.
Let them sit in a dark pantry for 2-3 days. Try them out, and when they taste fabulous, transfer to fridge and enjoy for up to 6-12 months. Mine took 3 days, but a week later, they are gone.
I’m off to the farmer’s market to make more. Hope you enjoy them!
If you would like to learn more about fermentation, and the behind the scenes details of pickling- check out www.frugallysustainable.com for some great info!
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