Dill-icious

I love dill pickles, especially the cold packed ones like Claussen. They are so crisp and refreshing! I have seen this recipe floating around and had been dying to make it but finding fresh herbs in my neck of the woods is quite a task, let alone trying to find the pickling cucumbers. Last Wednesday my friend and I went to Flea Market and one of the booths was selling pickling cucumbers 5 for $1! I couldn't pass up the deal so I bought 10 cute little cucumbers. I got home and remembered that I would probably need some dill in order to make dill pickles, DUH! Since no stores within a 10 mile radius of me carry dill I had to drive to the nearest Meijer to find it but it was well worth it. :)

I don't have any fancy canning jars so I simply used my pampered chef classic batter bowl. Today is the second day these little gems have been in my refrigerator so I decided to give on e a try. They tasted great but I think they will be even better in a couple more days; they still had a slight cucumber taste. I think I will add some more garlic to the brine while I have them out, more garlic is never a bad thing. :)


I have a bunch of extra dill in my fridge so I am thinking about making some cheddar dill bread, mmm sounds good huh? Stay tuned...

Refrigerator Dill Pickles
Source: Annie's Eats, originally from: Delicious Meliscious

Ingredients
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt

minced garlic
fresh dill
cucumbers, cut into spears

Directions
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.
Source: adapted from