Refrigerator Dill Pickles

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.

Refrigerator Dill Pickles
(adapted from The Kitchn)

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(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.


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