Refrigerator Pickles are life.
Pickles are life.
But, refrigerator pickles are easy enough to make every single day of your life.
This is important stuff, kids.
(Video & full recipe below)
This dill pickle recipe is easy to make… resulting in perfectly sour, crunchy pickle slices with just the right amount of heat.
I go with DILL because it is my favorite pickle, but feel free to adapt the recipe to your taste.
Try different types of chiles and/or peppers for heat.
Use less dill, and increase the sugar for a sweeter pickle.
Add a little more sugar AND a little more heat for a spicy, sweet dill pickle.
Try a different vinegar…apple cider, white wine, or red wine vinegar
The point is….make it your own, but don’t go another day without trying this recipe, and please share your adaptations in the comments below!
In a quart-sized jar, add the following:
Mini cucumbers OR English cucumbers, sliced
NOTE: Do NOT use regular cucumbers OR pickling cucumbers for this recipe. They take longer to break down, and are not suited for quick & easy refrigerator pickles.
2 tsp pink or kosher salt
1 tsp pepper
1 tsp sugar
1/2 tsp chili paste (more if you like extra heat)
2 cloves garlic
1/4 red onion, sliced (optional)
2 sprigs of dill
1 tsp dill seed (I like to rough mine up a bit with my mortar & pestle)
white vinegar until cucumbers are almost covered in jar
Refrigerate for at least an hour
They are ready to eat within an hour or two, but are even more “pickle-y” the next day
NOTE: They will continue to get stronger in flavor & sour.
After a a day or two (if there are any left), I usually drain off all juice and transfer remaining pickles to an airtight plastic container for the occasional snack attack.
Until we cook again…