We love pickles around our house.
We especially love garlicky and spicy ones.
I have really neglected my garden in term of photos this year,
but it has been the bomb-diggity in terms of peppers, tomatoes, and cucumbers.
I thought that I would make up a few jars of quick refrigerator dills with some of our ginormous cucumbers.
These are quick and easy.
The only problem is that for best results you should wait at least a week before eating them to let all of the flavors absorb into the cucumbers.
Delish is all that I can say.
(adapted from The Kitchn)
(Makes 3 quart jars)
2 large cucumbers (at least enough to fill up each jar
12 cloves garlic, peeled and smashed (4 per jar)
1 1/2 teaspoons crushed red pepper (1/2 teaspoon each jar)
3 teaspoons dill weed (1 teaspoon each jar)
1 1/2 teaspoons black peppercorns ( 1/2 teaspoon each jar)
3 cups apple cider vinegar
3 cups cold water
4 tablespoons pickling salt
Wash and slice cucumbers. Place tightly in 3 cleaned and sterilized jars. Place the garlic, crushed red pepper, dill weed, and black peppercorns also in each jar. Pour the vinegar, water, and salt into a small sauce pan and bring to a boil. Remove from the heat and pour the mixture into the filled jars, leaving about a 1/4 inch of headroom. Use a chopstick or end of a wooden spoon to remove any air bubbles. Place lids and rings on the jars and allow to cool completely. Place pickles in the refrigerator for at least 1 week before eating. Pickles will keep up to 1 month in the refrigerator.