Pickles that is. I planted 14 cucumber plants this year and not by choice mind you! Don’t get me wrong, I love fresh cucumber, basil, and tomato salads during those dog days of summer… but 14 cucumber plants are a bit much! I, however, was forced to plant them. If I did not give in to their demands, I would not be able to see my niece! Look at that face, how could I say no???
I made these dill pickles last year for my brother for his birthday; I had no idea how great of a success they would be! I was literally cornered and aggressivly begged to make them again this year. So, I’ve happily obliged.
Danielle’s Refrigerator Dill Pickles – makes 1 gallon
1/4 cup dill seed
1/4 cup whole peppercorns
6-12 cloves of garlic, depending on personal taste
LOTS of cumbers
6 cups water
3 cups white vinegar
1/2 cup pickling salt
Wash cucumbers and soak 12-24 hours in cold water. I use the crisping drawer in my fridge to hold them all!
Drain cukes; combine water, vinegar, and salt. Bring to a boil. Place dill, garlic, and peppercorns in your jar and add cucumbers.
Fill with hot vinegar mixture and refrigerate for a week. The longer you let them sit the better they get!!!