making fridge dill pickles
So - I found a recipe on making refrigerator pickles the other month and after about three batches and several modifications to the recipe, I think I’ve got it down. Here’s the deal:
In a pot, combine 1 cup of water, 1 cup of white vinegar, 1 tablespoon sugar, 1 teaspoon salt, and (if you want) two tablespoons of whole coriander seeds. Heat on medium and keep stirring until the sugar dissolves, then remove from heat and let cool completely. Congratulations - you have just made pickle brine.
You’ll need whole garlic, fresh dill, and cucumbers. Six small cucumbers like this is what fits into my litre mason jar, so that’s what I go with.
Chop that garlic.
and put it into your mason jar
Wash your cucumbers, then quarter them lengthwise (removing ends as you go)
Wash your dill, and if you want you can give the dill a bit of a whack with a wooden spoon to bruise the leaves to release a bit more dill essence.
Then shove everything into your mason jar.
Pour the cool brine mixture into the jar and put a lid on that sucker.
Shove ‘er into the fridge for at least 24 hours. I leave mine in the fridge for a week to let the dill and garlic really flavor the cucumbers. Don’t need to worry about bacteria or going bad as the vinegar and temperature keep it all golden.
(these obviously don’t have the shelf life of regular cooked pickles, so you will need to eat them in a few weeks or so)