I originally posted this way back in May, 2012 and it was quite the time hop reading about my abundance of dill and cucumbers growing in my backyard garden and my two boys working together to make them into pickles using this recipe. My oldest is now grown and out of the house and my youngest is the age his brother was when he helped him make these pickles all those years ago. Wow, time flies!
My cucumbers didn't do well this year. I only grew one plant because I no longer have a back yard and my garden is now in pots. But I was blessed with an abundance of cucumbers from my daughter's garden that I cut up and made into pickles using this recipe. I've been munching on them slowly over the last month. Got to make them last!
Refrigerator Pickles
(makes one jar)
1 large cucumber
3/4 cups water
1/2 cup apple cider vinegar
1 1/2 tsp sea salt
several sprigs fresh dill
2 garlic cloves, peeled and crushed
1 tsp peppercorns
Add water, vinegar, and salt to a saucepan and bring to a boil. Wash and slice the cucumber. Fill a jar with garlic, peppercorns, fresh dill, and cucumber slices. Pour vinegar solution into jar, filling up to about 1/4 inch from the top. Place lid on jar, cool, then refrigerate for at least 24 hours.
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