I remember when I was little my mom would always pickle whole cucumbers in these big ceramic pots. It was a summer tradition for her along with fresh strawberry ice cream. I just remember the process being so cumbersome and it seemed to take forever, because it literally did! For weeks she would tend to her pickle containers. I never enjoyed the taste of pickles when I was younger but now I can’t even imagine a hot dog without them!
I thought there has to be an easier way than how my mom made her pickles. After extensive research I found refrigerator pickles, simple and ready in literally 24 hours. Of course they taste better the longer they sit.
After tweaking my recipe over the years I have finally perfected the refrigerator dill pickle, at least according to my hubby. This process is so simple, just layer cucumber and spices in a canning jar then pour a vinegar sugar mixture over them. DONE! See I told you it was easy. Now go try this super simple pickle recipe so you can enjoy these tasty little gems with your summer BBQ!
- 3-5 Large Cucumbers sliced
- 3 Jalapenos sliced (seeds included)
- 3-4 Cloves of Garlic sliced
- 1 teaspoon of Peppercorns (per Mason Jar)
- ¼ teaspoon Crushed Red Pepper (per Mason Jar)
- 1 Tablespoon Fresh or dried Dill (per Mason Jar)
- 3 cups water
- 3 cups Apple Cider Vinegar
- 1/2 Cup Kosher Salt
- 1/4 Cup sugar
- Mason Jars with lids
Layer the cucumber, jalapeno, garlic and spices in each mason jar. Make sure to repeat the layers, similar to how you would make a lasagna. Also ensure that the layers are packed tight into the mason jars.
Bring water, apple cider vinegar, salt and sugar to a boil.
Boil until salt and sugar dissolves. Let cool.
Pour vinegar mixture over cucumbers in mason jars. Cover with lids and store in the refrigerator.
Can be eaten 24 hours after making, but they taste good for up to a year afterwards!