I love dill pickles, but only really good ones. I detest those limp, soggy dills that are a funky shade of greenish-yellow. A friend of mine gave me his recipe for refrigerator dills and I thought I'd give it a try.
Well, my first thought was: these are gonna be "meh" because they were way too easy to make. Second thought was: six weeks?!! I have to wait SIX WEEKS to try them??!!
So I made about 8 quarts and waited six long weeks. When I finally was able to open a jar and try these babies it was like a party in my mouth! They were so crisp, so crunchy, so filled with flavor! I knew I would be making these pickles for the rest of my life! I can seriously set down and eat an entire jar all by myself!
So here's the recipe for my beloved blog-followers. Perhaps it should come with a disclaimer: you'll never enjoy a store-bought pickle again.
1 qt (1.5 pounds) pickling cucumbers
1 clove garlic
1 red hot pepper, dried
2 Tbsp white vinegar
1 Tbsp pickling salt
2 (or more) fresh dill heads
Wash cucumbers and pack into hot, sterilized jars. (I do some whole and slice the rest about 1/4 inch thick). Add garlic, pepper, vinegar, salt, and dill. Cover w/ boiling water. Seal. Store in refrigerator. Ready to eat in six weeks. I have no idea how long they might keep as we eat ours pretty quick, but perhaps they would last a few months.