Refrigerator Pickles

I actually made my first batch of pickles and they turned out perfectly! Cool and crisp and tasty!

I have always been intrigued by Refrigerator Pickles as they are far less complicated than regular pickles to make and when I saw a recipe on Pinterest, I decided to give them a try.

So after a trip to the Farmers Market for the cucumbers and numerous other stores to find the right spices (they were all sold out of coriander seeds!) I made up 16 small and 1 large jar of yummy pickles! It turned out to be quite easy to do and it was exciting to see how they would turn out! Plus, I kept thinking of how proud my Mom and Dad would be as they always did lots of canning when we were growing up.

This is the recipe I used and I will definitely be making them again :)

Refrigerator Dill Pickles (from One Perfect Bite)

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:

1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice.
3) Transfer to an airtight container and store for up to three weeks. Yield: 1 quart.