Refrigerator Dill Pickles



We love pickles in this house, and far too often we are finding ourselves buying new jars. One day at the supermarket we noticed mini pickling cucumbers on sale and it was a no brainer, it was time to make some homemade pickles! My personal favourite is a slightly spicy, very garlicky dill with just a touch of sweetness, so I decided to attempt to create my perfect pickle. Refrigerator pickles are exceptionally easy, all you have to do is create a quick brine and pour it over your cucumbers or whatever you would like to pickle, I’ve used a similar method on carrots and daikon for homemade bahn mi sandwiches before and they were perfect. The water, vinegar and salt are really all you need to make refrigerator pickles, but depending on the flavour you want, you can play around until you find something you love! I hope you enjoy. 



Yields one large jar
8 small pickling cucumbers (cut into quarters or round slices)
1 1/2 cups water
1 1/2 cups white vinegar
2 Tbsp white sugar
2 Tbsp kosher salt
1 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
4 garlic cloves, thinly sliced
1 small hot pepper (I used a scotch bonnet)
2 healthy sprigs of fresh dill weed

Slice your pickling cucumbers in quarters lengthwise (as shown) or if you prefer into round slices, peel and thinly slice garlic cloves and set both aside.

Combine water, vinegar salt and sugar into a saucepan on medium-high heat; stir well. Bring to a boil; cook 1 minute. Arrange pickles slices into your jar (I used one large jar around 1 litre in volume but you could use 2 smaller jars) and add peppercorns, mustard seed, fresh dill and the hot pepper. Pour liquid over cucumber mixture and let cool. Cover and chill for at least 24 hours, but they are best after a week!

Note: Pickles may be stored in the refrigerator for up to one month.