Garlic Dill Refrigerator Pickles-One Pint Recipe

Maybe 15 minutes-tops... That's all it takes to add a One Pint Jar of Homemade Garlic Dill Pickles to your fridge. My plan is to use every~single~thing I pick off of my little planter garden and as you can imagine, it may produce veggies sporadically. I was shocked to find two very mature cukes hiding in the leaves (how does that happen when I'm out there looking for them every day???). And my son brought me another from his garden, so I had plenty for a quick jar of sour puckery pickles!

The only thing that may not be a pantry item is the dill seed, but even a small jar will make several pints of pickles. I felt these pickles could use more salt so I bumped it up a bit, I also used kosher instead of pickling salt. This is a good recipe if you just have a few cucumbers to use up, and here's the best part, if they happen to not be your favorite pickles... Well, you've only wasted three little cukes and 15 minutes-that's a gamble I'd be willing to take, but I think you'll like 'em:@)

Garlic Dill Refrigerator Pickles, One Pint Recipe-adapted from thekitchn.com
2 cloves garlic-I used one big one and cut it in half
1/4 tsp crushed red pepper flakes
1 tsp dill seed
1/2 tsp black peppercorns
Kirby cukes to fill one pint jar, de-spined, washed, ends cut off, and cut into spears (approx 3 per half)
1/2 C cider vinegar
1/2 C water
1 1/2 tsp kosher salt

1. Add garlic and spices to clean jar.
2. Squeeze in as may cucumber spears as you can leaving about 1/2" head space at the top of the jar.
3. Bring vinegar, water and salt to a simmer. Fill jar to about 1/2" of top with liquid, tap on counter a couple times to release air bubbles. Add more liquid if needed.
4. Add a lid, cool on counter and store in the fridge for at least 24 hours.

Enjoy every bite of summer and have a happy day:@)

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