I have cucumbers and eggplant coming out of my ears right now! Our garden has produced beautifully this summer due to the perfect amounts of rain and sunshine. Although this is a wonderful gift, I am faced with myriads of vegetables spread all over my butcher block island and marble countertops.
I’m a person that likes to have slick surfaces in which to cook, therefore I must quickly form my ideas on how to cook or preserve the bounty. Today, I’m focusing on my cucumbers. One of my go-to recipes is My Refrigerator Dill Pickles. They are full of flavor, stay crunchy, and are pretty fast to make.
With all the “summer” foods we grill, these pickles are a perfect accompaniment. One of my favorite entertaining meals is my Turkey Burger with all the fixin’s including these amazing pickles.
Cucumbers are categorized as slicing cucumbers or pickling cucumbers. Use what you have on hand for this recipe; both will work without a hitch.
In addition to the flavor and crunch of these pickles, the phytonutrients found in cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. In the summer I eat cucumbers just about everyday in one way or another. I sure hope the antioxidants go to work on me!!
Refrigerator Dill Pickles
- 1½ pounds fresh pickling cucumbers
- 2 onions , thinly sliced
- 8 sprigs of dill
- 1 teaspoon whole allspice
- 3 cups water
- 1 cup distilled white vinegar
- ½ cup sugar
- 4 tablespoons salt
- 6 cloves garlic , smashed
- 1½ teaspoon dill seed
- Slice cucumbers and onions into ¼ inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and ½ teaspoon of whole allspice to each jar.
- Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
- Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
- Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.