There are times in life when you don’t talk; you simply sit nestled in the corner of the kitchen and eat homemade pickles. Silently as you sit you wonder, “Why did it take twenty-nine years to make homemade pickles?” With each crispy bite you yearn for just one more.
Soon, you reach your hand into the glass jar anticipating the next dilly pickle, but come up empty. Suddenly, anxious thoughts rush through to your head, “No more pickles? Breathe. Breathe”.
Desperation turns to sweet relief as you remember these aren’t just any pickles. No, these are refrigerator pickles. Five minutes and two days. That’s all homemade refrigerator pickles need to turn from good ol’ cucumbers to crispy, dilly, slightly sweet and tangy pickles.
Of course, this talk is all hypothetical, friend. I would never sit in the corner of my humble kitchen gorging on homemade pickles in my favorite floral apron. Never. Well, okay, maybe there was this one time.
Let’s just get to those amazing homemade refrigerator pickles, because soon you’ll want to join me. It just takes one bite.
- 1 lb dill cucumbers (approx. 2 cucumbers)
- ½ medium-sized white onion, thinly sliced
- 2 garlic cloves, chopped (skip the garlic if you don't like a garlicky,spicy taste)
- 1 cup filtered water
- ½ cup apple cider vinegar
- ⅓ cup organic sugar (where to buy)
- 2 tsp coarse sea salt (reduce amount if using a fine salt)
- 2 tsp yellow mustard seeds (where to buy)
- 2 tsp dill seeds (where to buy)
- Slice the cucumbers as desired.
- Place the cucumbers, onion slices, and garlic in a quart-sized jar.
- In a medium-size bowl whisk together the water, apple cider vinegar, sugar, salt, mustard seeds, and dill seeds. Pour the mixture into the pickle jar, covering the cucumbers.
- Allow the cucumbers to rest in the fridge for 48 hours before enjoying.
Note: Refrigerator pickles keep for 3-4 weeks in the fridge.
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