Refrigerator Pickles

Pickles are seriously my all time favorite food, so when I saw there were unlimited u-pick pickling cukes at the CSA this week, I went nuts. :)

I made some variations on this recipe, mostly because of my love for the wonder that is garlic. Find the freshest garlic and dill you can, and your recipe will improve immeasurably. These should be good for a month or more in the fridge.

9 cups water
6 tbsp vinegar
1/2 cup salt
2 lbs. cucumbers
6-8 cloves garlic, or more to taste, coarsely chopped
fresh dill, coarsely chopped
black peppercorns

Cut cucumbers however you like them. I crinkle cut them since someone got me a handy-dandy tool that does that. Plain old coins would work, as would spears or halves. If you're using Kirby's, you could probably just stick them in whole.

Coarsely chop garlic (I used 11 cloves) and dill.



Layer cukes in a jar (or a Pyrex bowl or three, if thats what you have. Just make sure its not a container you'll want to use soon) and add the dill, garlic and peppercorns on top.



In a pot, bring the water, vinegar, and salt to a boil. I used less than 1/2 cup salt because I find sea salt, which I love, to taste a bit saltier than kosher or table salt. At any rate, I don't recommend table salt anyway.

Pour hot brine over the cucumbers and let cool to room temperature.



Refrigerate for 4-5 days, then ENJOY.