I feel like I’ve been brainwashed as a child of the consumer generation, led to believe that I cannot produce much on my own, hence must buy it from the shelves of the sellers. This belief leaves me at the mercy of those who create the products. Have you ever checked out the labels of the foods you buy? Lately, I’ve grown wary of what goes into supermarket packaged foods. And even what goes into growing produce. And let’s not even get into the meat industry. I don’t feel good about it–any of it.
But I do have some control over my food. I’ve pleasantly discovered that creating many of the items I used to buy pre-packaged are really quite easy to make myself. One of these items includes dill pickles.
Yes, pickles. And they are so incredibly easy to throw together! Mix a few spices with a brine of salt, water, and vinegar, pour over the cut kirby cucumbers, stuff in the fridge, and one day later you have delicious pickles! See, I told you it was incredibly easy. And far, far more economical than buying those pricey jars of storebought pickles.
Refrigerator Dill Pickles
Yield: 3 pints
- 2 pounds kirby cucumbers
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups filtered water
- 2 tbsp. sea salt or pickling salt (that’s 2 tsp. per jar)
- 6 garlic cloves, peeled (2 cloves per jar)
- 2 spring onions (whites only), chopped
- 3 tsp. dill seed (1 tsp. per jar)
- 1 1/2 tsp. black peppercorns (1/2 tsp. per jar)
- 3/4 tsp. crushed red pepper (1/4 tsp. per jar)
- Wash and dry cucumbers. Chop off ends and slice into spears or rounds. Set aside.
- Combine vinegar, water, and salt in a sauce pan and bring to a simmer.
- Equally divide the garlic cloves, onions, dill seed, black peppercorns, and crushed red pepper between the jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving 1/2-inch headspace. Tap the jars gently on the countertop to dislodge any trapped air bubbles. Apply lids on the jars and let them cool on the countertop. Once they reach room temperature, store them in the refrigerator. Let them cure for at least a day before eating. Pickles will keep in the fridge for up to a month (mine have even tasted fine several months later).
SOURCE: adapted from Food in Jars (definitely check out her post because she includes pics of the process; plus, her site is awesome for small batch canning AND she has a new book about small batch canning) and Kitchn.com (love this site; and this is a post from the gal who sponsors Food in Jars)