Refrigerator Pickles

It's no secret that I love pickles, especccciiiiallly homeade pickles. Nothin' gets me going more than a delicious canned dill pickle. Any southern woman would agree with me.

Now, I don't know about ya'll, but I'm not too keen on blowing up my kitchen while trying to can some pickles. So I thought I'd improvise. I'm a huge fan of Pintrest and I came across this blog for a Bobbly Flay recipe for fridge pickles. I got excited and tried it.


For this recipe you'll need:

• 1-1/2 cups distilled white vinegar
• 1/4 to 1/3 cup granulated sugar
• 4 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 3/4 teaspoon dill seeds
• 2 cups hot water
• 2 pounds kirby cucumbers, sliced 1/4-inch thick (side note: I used one regular ole cucumber)
  
• 3/4 cup coarsely chopped fresh dill
• 3 cloves garlic, coarsely chopped

Here's whatcha' do with all that:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

Now, I divided this recipe in half and it still made a ton of pickles. Also, I didn't have dill seeds (because who the crap has those laying around?!)... I just used a ton of fresh dill.

After it sat all night, I put it in a cutesy Mason jar and ate 'em right up!

Enjoy ya'll!

-Megan