These babies were made from the kirby cucumbers that Dan and I handpicked at Linvilla Orchards (yes, I’m still talking about Linvilla). I figured that it was time to post about them given that I’ve recently moved on to my second jar. This recipe is oh-so-simple, requiring no fancy canning tools. Simply allow them to marinate in the fridge for several days and you’re good to go.
You know those days in which you want to do something productive in the kitchen, but not really? Well, refrigerator pickles are your solution. From start to finish, preparing this recipe should take no longer than 15 minutes. Even better, the options for which veggies you choose to pickle, as well as the spices and herbs that you use to season them, are endless. Happy pickling!
Note: this recipe yield two large mason jars of pickles.
What you’ll need:
- 3 kirby cucumbers, sliced (you can select the cucumber variety of your choice, I just prefer kirbies because, in my opinion, they pack a lot more crunch than other cucumbers)
- 1 Anaheim pepper, sliced
- 1/2 a red onion, thinly sliced
- 2 garlic cloves, minced
- 8 sprigs of fresh dill weed
- 2 cups white vinegar
- 3 cups water
- 1/4 cup pure cane sugar
- 1/2 tbsp. red pepper flakes
- 1 tsp. Kosher salt
- 1 tsp. celery seed
- 1 tsp. mustard seed
What you’ll do:
- Split the cucumbers, Anaheim pepper, red onion, garlic, and dill between two large mason jars
- Combine the remaining ingredients in a sauce pan; bring to a boil and cook for another 1-2 minutes
- Pour the concoction over the veggies and allow to cool before applying the lids
- Allow to marinate in the fridge for 5 days before eating