The cucumbers keep piling up from the garden and I am running out of ways to use them. A quick method to take care of some of the surplus is Refrigerator Dill Pickles.
Although I have utilized other types of pickling processes in the past including fermenting and other crock style methods that result in pickles that can be stored in the pantry for up to a year all take from 10 days to three weeks to complete the process.
This quick refrigerator method can be completed in less than an hour and you will be enjoying the fruits of your efforts within a week. You will find that these beauties are full of fresh flavor due to the fact that all ingredients come straight from the garden and lots of crunch maintained by the cold processing method.
This particular recipe is a variation of one given to me many years ago by my good friend Penrose Hockenbrock from McClure, PA. Don’t forget to add peppers and other spices to increase the heat if that is your passion.
6 cups water
2 cups cider vinegar
1/2 cup canning/kosher salt
1/2 tsp. alum (optional)
Fresh pickling cucumbers to fill a 1 gallon jar
1 large bunch fresh dill weed (about 1/4 lb)
1 large onion
1 Tbs. Whole Pepper Corns
6-8 Whole garlic cloves
Layer whole or sliced unpeeled cucumbers, onion, pepper corns, garlic, and dill into gallon jar. Pour vinegar solution over the top, let set on counter for 3 or 4 hours.
Refrigerate for 7 to 10 days will keep in refrigerator for up to 8 to 10 weeks.
Sliced cucumbers may be used, and ingredient amounts, peppers, or other spices can be varied to your taste.