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
- Add garlic and spices to clean jar.
- Squeeze in as may cucumber spears as you can leaving about 1/2" head space at the top of the jar.
- 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.
- Add a lid, cool on counter and store in the fridge for at least 24 hours.
