Prep 3 hrs
Cook 20 mins
This is my variation on a refrigerator pickle recipe I found in Country Woman Magazine. We almost always have some of these in the fridge. Prep time does not include refrigerator time.
- 2 lbs unpeeled cucumbers, sliced about 1/4 inch thick
- 2 large onions, cut into 1 inch cubes and separated into pieces
- 4 -8 cloves garlic, peeled and halved
- 1 -2 tablespoon kosher salt (definitely not iodized)
- 1 -2 small fresh hot pepper, seeded and quartered,or sliced and unseeded if you want it hot,or something in between
- 1 tablespoon dried dill weed, lightly crushed (about; more or less, as desired)
- 1 1⁄2 cups vinegar (I used 1 cup white, ½ cup cider, or maybe try all cider or all wine vinegar)
- 1 cup sugar (more or less to taste; we us much less. about 1/4 cup)
- 2 teaspoons pickling spices (remove about half of the cloves)
- 1 teaspoon dill seed
- Combine cucumbers, onions, garlic, peppers, and salt in a medium bowl.
- Allow to set for 1 hour, tossing occasionally.
- Pour off accumulated liquid, and sprinkle with dill weed, tossing as you add the dill.
- Allow to set for 1-2 more hours, tossing occasionally.
- Transfer to colander to drain for 5 minutes.
- Taste, and if too salty to your taste, rinse and allow to drain for another 5 minutes.
- Add a little more dill weed, to taste.
- The cucumbers are quite edible at this point.
- If you want, you can stop right now and start to munch.
- Tastes good!
- We have tried it!
- While the veggies are marinating, combine vinegar, sugar, pickling spice and dill seed in a small sauce pan over low-medium heat, stirring until sugar is dissolved.
- Continue to simmer until you are almost happy with the intensity of the flavor; don't let the marinade get too strong.
- Remove from heat.
- After the veggies have finished draining, return the vinegar mixture to high heat until it just boils.
- Strain vinegar mixture onto veggies, and toss thoroughly several times.
- Refrigerate in a covered plastic container for at least 24 hours, tossing or shaking occasionally.
- Remove the hot peppers if the pickles are getting too hot.
- Store in the refrigerator if you are going to use within a few months, or ladle into small plastic freezer containers and freeze.
- To serve, defrost if frozen.
- Serve chilled.
- This is good after being frozen, but loses some crunch.
- It will keep for at least a couple months in the fridge, probably more, and the flavor only improves with time.
- Tastes kind of like bread and butter pickles, but crisper.
- Don't forget to eat the onions and garlic.
- They are not just for seasoning.
- They're good too, real good!
- You might want to add more of them just for eating's sake.