Quick and Easy Dill Pickle Slices.
Last week my wife tells me that her friend is out of town on vacation and she needs a big favor?
She has a large garden that needs to be watered and as a “Thank You”, we would be able to take as many cukes as we wanted.
So, I grabbed a basket, a colander and my favorite helper. My little guy.
We were in cucumber heaven.
I loaded up my basket and he loaded up his colander full of these green beauties and headed for home, but not without a quick pit-stop to pick up more mason jars.
Then on to the kitchen we went.
Promising my wife I’d prepare these potential pickles….. I proclaimed that this would be the precursor to me being the Pickle Prince.
She looked at me, rolled her eyes and walked away. At least the kid thought it was funny.
One of the things that makes these pickles so awesome is that they are technically considered “refrigerator” pickles.
No special canning techniques needed, no expensive equipment and no lengthly sterilization rituals.
Just get em in the fridge, let them sit for at least 4 days and enjoy.
By the way, get any ideas of storing these in the basement till Halley’s comet returns out of your head. They are so good that you will be eating them daily and giving them away to friends and family just as fast as you make them.
First things first. If you have a choice of pickles, try to use Kirby pickles. They are the traditional, bumpy skinned ones that I have pictured below and are usually the same ones you find in a kosher deli.
The Persian variety are the longer ones that are usually referred to as English cucumbers. They get too soft when they are submerged in vinegar too long.
After you wash and slice your cucumbers into 1/4 inch discs, make the brine by combining the vinegar, salt and sugar in a small non-reactive pot over medium high heat, stirring until the salt and sugar are completely dissolved. Once the liquid starts to boil, remove it from the heat. Let the liquid cool to room temperature.
You then will add the onion, garlic, dill, bay leaf, and peppercorns in the jars then stuff the cucumbers tightly as tightly as possible and pour the chilled liquid on top.
Put them in the back of the fridge for 4-7 days before opening….no cheating!
Pickles are said to be perfect for at least a month..but they won’t last that long.
Check out the full recipe below and…
Spread the Love!
Like me at…..
and on Instagram @ thefooduluv
- 12 cucumbers ( about 4-5 lbs) sliced 1/4 discs
- 3 cups of water
- 1 cup white vinegar
- 2 cups cider vinegar
- 3 tablespoons sugar
- 2 tablespoons kosher or canning salt. ( No other-the crystals must be very fine)
- 1 medium onion sliced lenght-wise
- 5 sprigs of fresh dill
- 2 cloves organic garlic, sliced thick
- 3 teaspoons black peppercorns
- 6 bay leaves
- 6 pint mason jars ( pint sized)
- -In a large non reactive pot combine water, vinegar, sugar and salt together.Bring to a boil; remove from heat and cool completely.
- -Put all 6 mason jars on a counter or table. Evenly distribute the onion, dill, garlic, peppercorns( about 5) and a bay leaf inside each one.
- -Now carefully stuff cucumber rounds in the jars as tighly as possible leaving 1/4 of an inch from the cucumbers to the top of the lid.
- -Pour cooled vinegar mixture over cucumbers in the jars.
- -Tightly seal containers with lids and refrigerate for at least 4 days
- Refrigerate for at least 4 days before opening.
- Perfect on burgers or straight out of the jar.