Overnight, it seems we are pulling cucumbers out by the dozen these days. That can only mean one thing, it’s pickle making season here at Tilly’s Nest. I love to make these simple refrigerator dill pickles. There is no canning or hot water bath to immerse these babies in. Simply wash your jars and lids with hot soapy water and you are ready to get to work.
Here’s what you’ll need to get started:
8 Large Cucumbers
1 Red Onion
8 Fresh Cloves of Garlic
8 Sprigs of fresh Dill
4 cups Distilled White Vinegar
8 tablespoons Sea Salt
Wash and dry your jars and lids and place them next to your working space.
Slice up your cucumbers. It’s your choice coins or spears. We tend to mix it up!
Then slice up your red onion.
To the bottom of each of your pint jars add 1 large crushed clove of garlic, 1/2 teaspoon pickling spice, a pinch of black peppercorns, a tablespoon of chopped fresh dill.
On the stove in a small pot, simmer the vinegar and the sea salt just until the sea salt has dissolved into the vinegar.
Next add layers of the cucumbers and onions to your jars.
To each jar, add a 1/2 cup of the vinegar and salt solution. Top the jars off with hot water and seal with the lids.
Leave them out on the counter overnight. Then refrigerate all the jars promptly. The pickles should be consumed within three weeks or so.
Photo Credit: Tilly’s Nest