I LOVE me some homemade pickles. Crisp, tangy and delicious, I can down a jar all by myself in no time flat. But going through the whole canning process can be cumbersome and time consuming sometimes, and with a hot and humid summer like this, who has extra time in the jam packed summer to hang out over the stove? Not me. That’s why I love this super duper easy pickle recipe. Did I mention it’s simple?!
Ingredients
4 cups cucumber spears {you can slice pickling cucumbers if you’d prefer that over spears!}
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon salt
3 garlic cloves, whole
2 heads fresh dill
Directions
Combine the water, vinegar, sugar and salt in a saucepan, and bring to a boil, stirring well. Once mixture boils, remove from heat and let cool completely.
Place cucumbers, garlic and dill in a large glass or plastic container. Pour the cooled vinegar mixture over the cucumber mixture. Cover and chill in the fridge for 3-4 days. You can then transfer them to jars, if you prefer, or just keep them in the bowl.
See what I mean? Easy peasy!
~Mavis
Julie says
These are great! Too hot to turn on the stove and with a bunch of cukes to use up, I made these this morning and they were tasty and almost too easy. Thanks for another good recipe!
Deborah says
How long will these keep in the fridge?
Diane says
Do you use the heads of dill after they’ve gone to seed? And if I can’t find those, what is equivalent of dried dill? How long will they keep? Thanks!
Brenda in MO says
Totally off subject, but I know I have seen you write about tomato blooms not creating tomatoes. We moved and now it’s the first time I’ve had this problem. Please help Mavis!!
Bobbi says
In response to the blooms not setting fruit- we had that problem when we first moved to our new house. I planted butterfly bushes near the garden to attract pollinators, and it worked! Between now and then, though, you can tap or flick the flowers to hand polinate. I had to do that my first year and while it was a bit time consuming, it works. But certainly plant bee friendly plants….butterfly bushes, bee balm, etc.
renay says
Will this work for canning?
Lauralli says
I make mine with fresh dill and garlic but following Smitten Kitchen’s refrigerator pickle recipe. No need to heat the mixture on the stove. Just pour over the cukes and shake every once in a while! So good and easy, a summer staple!
Billy says
Great pics! Can’t wait to make my own pickles at home – thanks for sharing.
Billy says
Such a great recipe. My family is going to love this. Cannot wait to make this at home. Thank you for sharing!
Emily B. says
As a person who has never canned before, and who does not enjoy raw cukes, I am curious about the following. I first nned to preface by saying thatI don’t like floppy pickles (spears or slices). They have to be crunchy. If spears, I will cut out the inner part where the seeds are becaise I don’t like that soft texture. And pick through the jar of chips to find the small end pieces because they are crunchiest.
Is there a way when pickling to bump up the crunch factor? Could I cut out the center seed part before pickling or will that just make the “meat” of the pickle soft and floppy? *shudder*
I would be interested in trying to do a jar or two of refrigerated pickles if I can make pretty darn sure the product is something I won’t want to toss because the texture grosses me out.
I’m weird, I know. Texture is just a big thing for me. 🙂
Barbara says
Add grape or muscadine leaves to your jar of refrigerator pickles. Also we keep the jar in the refrigerator and cukes all summer to it! Grape leaves will make them crispy!
Sherry says
Are these sweet or sour? If sweet, how would you make sour?