We have had an over abundance of cucumbers come from our garden this year. My husband wanted to try out a “small” garden before we dive in deep next summer. Well, it turns out that his garden wasn’t so small after all. So far we have harvested close to 150 cucumbers. We have frozen about 32 pounds of beans (and counting), canned about 24 pints of diced tomatoes, dehydrated 6 pints of sun gold tomatoes (and counting), and harvested maybe 2 dozen butternut squash. Yeah, I don’t even know what to do with myself. The cucumbers we have been giving away left and right. I canned a dozen or so jars of dill pickles and bread and butter pickles. And I have made three batches of refrigerator pickles that I have been giving away. I mean really, what the heck else do you do with a million cucumbers? For this being a “small” garden, I am thinking that next year is going to be totally crazy. But I am looking forward to more fresh carrots and greens.
These refrigerator pickles are so delicious. And this is coming from someone who never really liked pickles. Well, I have been converted. These are incredibly fresh tasting (duh), crisp and full of flavor. I used fresh garlic from the garden (my dad grew those), and volunteer dill that was growing in the garden we let go fallow this year. You can’t get any fresher than that! I had a lot of compliments from everyone who received a jar. These are ready in a matter of two short days. You can make any amount . You won’t be sorry you made these! If you have any extra cucumbers lying around, go make pickles!
Recipe from Annie’s Eats, originally adapted from Delicious Melisious
Refrigerator Dill Pickles
No canning required! This refrigerator pickles are crisp and addicting. You only have to wait 2 days before you can enjoy!
Ingredients
- 1 bunch fresh dill
- 4 cloves garlic, peeled
- 3-4 medium-large cucumbers
- 3 cups water
- 6 Tablespoons distilled white vinegar
- 3 Tablespoons kosher salt
Instructions
- Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar. (Don't worry about exact amounts, they will be delicious regardless!)
- Cut the cucumbers into spears or rounds. Add the cucumbers to the jars, packing in as many as you can without having to force them in.
- In a large liquid measuring cup, combine the water, vinegar, and salt. Whisk until the salt is dissolved. Pour the mixture into each jar over the cucumber spears so they are completely covered. Top with an additional few sprigs of dill, if desired. Screw on the lids of the jars. Repeat with remaining cucumbers, making additional brine as needed. Refrigerate for two days before thoroughly enjoying. Store in the refrigerator for several weeks.
