Jude’s cucumbers are hogging the vegetable drawer of our fridge and something needs to be done with them. So, we made refrigerator dill pickles!
I did the chopping. Jude did the filling and the pouring. Together, we made six jars of dill pickles. A few had carrots, green beans, and cauliflower were added for variety.
Here’s our recipe:
6 cucumbers speared
3 cups water
1 cup white vinegar
1 tablespoon sugar
1 tablespoon salt
2 garlic cloves, sliced
6 sprigs dill
- Fill jars with cucumbers, garlic, and dill.
- Combine water, vinegar, sugar and salt in a pan over high heat. Bring to a boil. Remove from heat when salt and sugar dissolve.
- Pour vinegar mixture over cucumber mixture.
- Seal with a lid and refrigerate for at least one week. Keeps for 4 months.
We did it! Jude has already given one jar to Grandpa, and one jar is reserved for Mrs. Toby, his former first grade teacher.
Good job, Jude!