Ok, so — making dill pickles in your fridge is a super-easy way to get tangy, crunchy pickles made fresh right at home. You can literally eat them within hours and they are AWESOME. Even better, fresh dill is crazy cheap at the farmer’s market during the summer.
The recipe below makes a pretty big batch, so definitely feel free to scale down to single mason-jar amounts. You really can’t mess it up – simply layer your cucumber slices, dill, and any of the optional mix-ins and fill jar about halfway with white distilled vinegar and a pinch of sea salt. Shake and place in the fridge. Pickles are edible after about 1 hr, but are best the longer they are in the fridge.
I like to keep adding more stuff to my jar as the pickles get low (usually more cuke slices, some carrot slices, onions, etc.), then I just give it a shake and pop it back in the fridge. YUM!
Hope you enjoy!
Super Easy Fridge Pickles
8-10 small cucumbers or 1-2 regular cukes
3 teaspoons salt (or more if you like em’ salty!)
2 tablespoons chopped fresh dill (or if you’re like me and can’t get enough dill, add more)
1/2 cup white vinegar
*optional add-ins pictured here: diced garlic cloves; sliced carrots
Slice cucumbers super thin (maybe 1/8 of an inch?). If you have a food processor w a slicing blade, that makes your life really easy here. Toss cukes, salt, vinegar, and dill into a large, super clean 1/2 gallon jar and shake to coat. Allow the pickles to sit in the fridge for a few hours, shaking the jar periodically. You can start munching on them as soon as 1-2 hours in. They are super good about 6 hours in and can be stored for weeks if they last that long. Enjoy!