I had never even considered making my own pickles before. I just assumed that it would be a ton of work and I thought it would involve canning. And I won’t lie, canning scares me a little bit. I’m afraid I would not get a proper seal and would make everyone horribly sick! So….anyways….a couple of months ago I saw a recipe for refrigerator pickles on Part Time Housewife’s blog. No canning required! I just knew I had to try them. The recipe seemed super easy and they looked so crunchy and delicious!
The original recipe flavored these pickles with rosemary and onions and you can click here to see exactly how the Part Time Housewife made them. I wanted a traditional dill pickle, so I, of course, used fresh sprigs of dill for my pickles. I have to say, these pickles were incredibly easy to make and they are so delicious! Since you don’t heat anything up to make these they taste super fresh and are really crunchy, the perfect accompaniment for any sandwich!
Refrigerator Dill Pickles
- 5 medium cucumbers
- 2 cups white vinegar
- 2 cups water
- 4 tsp salt
- 1 tbsp sugar
- 4-5 cloves garlic, peeled and crushed
- several sprigs of fresh dill
Quarter cucumbers lengthwise into spears.
Divide cucumbers into 2 quart size glass jars. Combine salt, sugar, water and vinegar in medium bowl, stirring until salt and sugar dissolves.
Add dill and garlic to jars.
Pour vinegar mixture into each jar.
Screw lids on tightly and refrigerate for at least 24 hrs to allow flavors to develop.
Pickles will keep in the refrigerator for up to one month.
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