Tags
dill, gardening, gluten free, home grown, pickles, preserving, refigerator, small batch, vegetarian
I have three rapidly producing cucumber plants. I have enough to enjoy but not enough to can jar after jar of pickles. Maybe one day. But today I just want to make one jar. The rest I will make into Cucumber Onion Salad.
One Jar Refrigerator Dill Pickles (from The Kitchn)
- 2 or 3 decent sized pickling cucumbers
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 tbsp pickling salt
- 2 garlic cloves
- 1/4 tsp crushed red pepper
- 1 tsp dill seed
- 1/2 tsp black peppercorns
Wash and slice the cucumbers. In a saucepot, combine vinegar, water and salt. Bring to a simmer. Place the spices into the jar. Be sure the jar, lid and ring is very clean. Pack the cucumber slices firmly into the jar. Pour the brine into the jar, leaving approximately ½ inch headspace. Tap jar gently on countertop to dislodge any trapped air bubbles. Apply lid and let jars cool. When they’ve returned to room temperature, place jar in refrigerator. Let it sit for at least 48 hours before eating. Make 1 pint.
AnnaShortcakes 
I’d be happy with one jar of your pickles in my refrigerator. 🙂
They turned out rather nicely, though nothing like my mother’s canned pickles. Maybe next year I will have enough of cucumbers to make them.
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