Refrigerator Pickles

I acquired this recipe from my beautiful CSA (community supported agriculture) farm, where I have been a shareholder for many years. There’s nothing like refreshing, homemade pickles in the summertime! Don’t be afraid to give these a try–there’s no canning required and they’re easy to make.

2-quart jars
1 Tbsp fresh chopped dill
1 Tbsp salt
4-5 medium or 6-8 small pickling (Kirby) cucumbers
1 tsp mustard seed
4 garlic cloves, crushed (or 1-2 garlic scapes, chopped)
6 peppercorns
2/3 cup vinegar (apple cider or white wine)
water as needed

Cut cucumbers into long spears. Put in a large bowl, sprinkle with salt and dill. Mix until coated. Let sit 1/2 hour. Divide salted cucumbers into jars. Divide peppercorns, mustard seed, and garlic to add to each jar. Pour 1/3 cup vinegar into each jar and then add water to fill. Screw on lids and shake the jars to mix. Put in the fridge and eat the next day! These last up to a week (but you’ll eat them up in a few days!)