Hey, everyone. Happy Monday, happy July! Um, how did we get to the second week of July already? Time flies when you’re busy and having fun!
I love July for several reasons:
- It’s really, really summer! The days are long, there are books to be read, there are pools to swim in, and there are parties to go to. Best time of the year!
- My week-long family vacation occurs every July. Lazy beach time here I come!
- My birthday is at the end of the month! The 29th, just in case you want to, ya know, mark it on your calendar.
When it comes to food, one that screams summer to me is pickles. Maybe it’s because I love pickles on my freshly grilled burger. Or maybe it’s because there is something so refreshing about that briny, salty, dill pickle taste. I’m not sure, but when I saw a quick and easy recipe for refrigerator pickles that didn’t require canning I just had to make it.
These pickles are so simple and easy to make; so easy that I almost didn’t post the recipe. In the end I decided to share these refrigerator pickles with you because I knew if you are a pickle lover like I am I shouldn’t deprive you of making your very own pickles.
Seriously, you guys, all you do is boil some white wine vinegar, salt, and water. Let the brine mixture cool a little. Then you cut up your cucumber however you like: coins, spears, halves; the choice is yours. Stuff some dill, garlic, peppercorns, red pepper flakes in a clean glass jar with the brine and cut cucumber and pop it in the refrigerator for at least 3 days to allow the cucumbers to pickle.
Yup, the hardest part is to wait those long 3 days to try your freshly made pickles. Trust me, they are well worth the wait. The result is a crunchy, flavorful, refreshing pickle that you can enjoy on a burger or any way you like. So far I have only eaten mine straight out of the jar.
The best part about making refrigerator pickles is that you can play around with the flavors. Don’t want your pickles to be spicy? No problem. Reduce the amount of red pepper flakes or eliminate them all together. Want a sweet pickle? Try adding a little sugar to the brining liquid. Add some coriander seeds, add more garlic, the sky is the limit!
Sometimes the most simple things in life are the most satisfying, right? I hope you enjoy these pickles as much as I do.
- 1¼ cups white wine vinegar
- ¾ cup filtered water
- 1 tablespoon plus 1 teaspoon salt
- 4 to 5 sprigs fresh dill
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (this is what adds the heat; adjust to taste or eliminate if you don’t want any heat)
- ½ teaspoon black peppercorns
- 1 large cucumber, cut into slices or spears (I actually used 4 mini seedless cucumbers, but any type of cucumber would work)
- In a small sauce pot heat the white wine vinegar, filtered water, and salt until it reaches a boil. Immediately turn off the heat. Allow to cool for 5 to 10 minutes.
- While the brine mixture is cooling prepare your pickle jar. Using a clean 24 ounce glass jar, stuff in the dill, garlic, red pepper flakes, black peppercorns, and cucumber. Pack everything in tightly. Pour the brine liquid that has been cooling into the jar. If any cucumbers are poking through the liquid then add a little water to cover the pickles completely.
- Allow the jar with its contents to cool to room temperature on your counter. Place it in the refrigerator for at least 3 days to allow the ingredients to pickle. Once pickled, store the pickles in the refrigerator for 3 to 4 weeks.