You know you’ve got a good recipe when you inhale an entire jar of pickles over the course of one afternoon. For the past couple of weeks I have been picking up a weekly haul of Kirby cucumbers at the farmer’s market to pickle and eat. I love pickles, in all their crunchy, garlicky, tart glory. Earlier this summer, I was sad when I found out my favorite brand of pickles, Bubbies, was not compliant with my current healing protocol diet. I decided I was going to make my own pickles and have been working on perfecting my recipe for perfectly crunch, garlicky dill pickles all summer long. Finally, I’m ready to share this fantastic quick and easy recipe with you. Before sharing it, I want to let you know that this is totally a recipe that you can get creative with – swap out dill for other herbs, use more or less garlic, experiement with different types of salt…have fun with it!
Quick & Easy Refrigerator Pickles
> four canning jars (mason, weck or old recycled jars will do)
> two pounds Kirby cucumbers
> large bottle of apple cider vinegar
> bunch of fresh dill
> one bulb of garlic (I prefer elephant’s garlic, but any will do)
> Real Salt or any other high-quality pure sea salt
> filtered water
1. wash kirby cucumbers thoroughly and then dry and cut into spears, slices or wedges – whatever your prefer.
2. measure 1.25-1.5 teaspoons of real salt and place at the bottom of each jar – the amount of salt will vary depending on your taste preference. try two jars with 1.25 teaspoons real salt and the other two jars with 1.5 teaspoons.
3. next, pack jars halfway with cucumbers then place a few spring of dill and one or two cloves of smashed garlic. fill the rest of the jar with the remainder of the cucumbers, leaving about a 1/2″-3/4″ space at the top of the jar. sprinkle a few more sprigs of dill and maybe another small piece of smashed garlic at the top.
4. once jars are tightly packed and garnished with dill and garlic, fill jars 3/4 full with apple cider vinegar. fill the remainder with filtered water, leaving a 1/2″ at the top.
5. close jars. turn jars upside down two or three times to make sure everything is combined. then, place jars in fridge and let sit for at least 4 hours, but the longer, the better.