Say this 10 times fast: “quickfridgepickles, quickfridgepickles, quickfridgepickles …”
Fun, right?
So are these pickles.
Before I share the recipe, let me say this: I. Hate. Pickles. Blexxxcch!
But when my brother Bill made these for a family dinner last summer, I was smitten. They’re fresh, crisp and bright-tasting, with a sweet-sour brine and a pop of dill. And they’re beyond easy. No boiling, no processing … no icky, overcooked pickle spears here. No sir.
QUICK REFRIGERATOR PICKLE RECIPE
1 large or 3 small fresh cucumbers
2 Tbsp. granulated sugar
1 Tbsp. kosher salt
1/2 cup rice wine or white wine vinegar
1-2 Tbsp. fresh dill fronds, snipped
In a medium glass bowl, whisk together the sugar, salt and vinegar until the solids are dissolved. Slice the cucumber into 1/4-inch thick rounds and add them to the brine. Add the dill. Cover and refrigerate 1 hour or more until serving.
Note: I love rice wine vinegar for this quick pickle recipe because it has a milder flavor. White wine vinegar works well, too; if you prefer a stronger taste, use apple cider vinegar. The thing to remember is the sugar:salt ratio of 2:1. You can halve or double the recipe to make a smaller or larger batch.
Bryn,
I discovered fridge pickles last year and have the dill plant (struggling to recover from a raiding critter) for this summer. I like to tuck a clove or two of garlic into mine too.
I love that canning jar–it looks really neat.
Thanks!