Fast Refrigerator Pickles
These quick and easy refrigerator pickles are super crunchy, and Eastern European favorite. Like a fast way to make half sour pickles. Perfect for Summer BBQs, these pickles add a delightful crunch and tang to any meal. Ideal for beginners and veteran cooks, this simple guide walks you through every step, ensuring you get perfect fresh pickles every time, without vinegar.
Ingredients
- 2 lbs (1kg) cucumbers Kirby or Eastern European pickles
- fresh dill including dill flowers
- 1 litre water
- 1 tablespoon salt
Instructions
- Wash the cucumbers and cut off the ends. Cut garlic head in quarters or separate into garlic cloves.
- Place the cucumbers into a large bowl or stuff into mason jars. Add garlic and fresh dill.
- Bring water to a boil and mix in the salt until dissolves.
- Carefully pour salty boiling water overt he pickle mixture, ensuring it's covered in brine. (it's ok if it's sticking out a bit)
- Place on the countertop for 24 hours, the color will change and brine becomes cloudier.
- Keep refrigerated and enjoy up 1 week.