We planted our first garden ever this year! Living in a place with a large yard is great (especially since I’ve lived my entire previous life in apartments). The only “garden” I ever had was tomatoes and herbs in a pot next to my front door. One time I was growing cherry tomatoes and saw that they were just about ripe and planned to eat them when I got off work. Well the neighbor, mailman, solicitor or whoever came to my door that day, thought they looked so appetizing that they ate them off right my plant!! I was devastated. Well now I have a huge garden of my own that I grew from seeds, and no one can touch it but us (and maybe those darn squirrels…but that’s another story). We have everything from potatoes, tomatoes, zucchini, peas, peppers, onion, cantaloupe, herbs and even cucumbers! I’m going to make a video all about it soon, so stay tuned for that.
I was super excited to grow pickling cucumbers because not only would I be growing them for the first time but I would make pickles for the first time too! I’m even growing fresh dill, just for this purpose. Let me tell you, these guys grow fast. One day I see a flower and an itty bitty cucumber and the next time I look, it’s HUGE!
I created this pickle recipe by combining a few different recipes I found on the internet for refrigerator pickles and adding a few ingredients of my own. This isn’t a recipe for the crazy canning process of making pickles. I know nothing about canning and I plan to learn more someday, just not now. This is a simple recipe to make one jar of fresh and crunchy pickles that are ready in a week and can last for a month in the fridge.
I have to admit, I was a little afraid that these wouldn’t turn out right. I let it set in the fridge for a little over a week and then finally built up the courage to taste them. HOLY MOLEY! These pickles are delicious! I honestly thought it would be harder than it was, but it’s really super simple.
Crunchy Refrigerator Pickles
Makes a 1-quart jar
- 2-3 large pickling cucumbers
- 5 Fresh dill sprigs
- 5 Cloves of garlic, peeled and slightly smashed
- 1/2 cup Distilled white vinegar
- 1 1/4 cups Water
- 1 Tbs Salt
- 2 Bay leaves
- 1/2 tsp Hot pepper flakes
- 1/2 tsp Mustard seed
- 1/2 tsp Coriander seed
- 1 tsp Peppercorns
- A pinch of sugar
- 1 quart Canning jar
Do this first step to make the cucumbers crunchy:
- Wash the cucumbers then place them in a container with ice and cold water. Cover the container and leave it in the refrigerator overnight. This ensures their crunchy-ness later (or so I hear).
The next day, take out the cucumbers when you are ready to use them.
- Combine the vinegar, water, sugar and salt into a bowl, set aside.
- Slice the cucumbers into spears or any shape you like.
- Put some fresh dill inside the bottom of the jar then begin arranging the cucumbers inside.
- Add layers of cucumbers, seasonings, bay leaves, garlic and dill, and pour in the vinegar mix as you go until you have used up all the ingredients.
- Put the lid on the jar and give it a good shake.
- Stick it in the refrigerator for one week.
- After a week, enjoy your fresh and homemade pickles!
*For spicier pickles, add more hot pepper flakes or even a couple whole hot peppers to the jar.