Eating Our Way Through Med School: Homemade (refrigerator) Dill Pickles!

I love pickles.

That was an understatement. I LOVE pickles.

When I was a baby and teething, my mom would give me a cold pickle to chew on. I think that may be where my association with pickles as a comfort food came from.

Living in an apartment, and not being quite adventurous enough to try canning (yet anyway) I got it into my head I would try to make refrigerator pickles. BUT I didn't want them to be sweet or at least not too sweet, as I am very loyal to my baby dill pickles.

After much searching and much dismay over finding recipes that called for WAY too much sugar and ingredients I didn't have, I came up with my own recipe. After the 24 hour waiting period we tried them and were oh so pleasantly surprised. They are crunchy, and delicious, and while there is a hint of sweetness it is not in anyway overpowering. Joel said they remind him of the pickles at Erbs & Gerbs which we love, so I think it was a success.

Besides the waiting period these were really easy to make and I read that refrigerator pickles can keep for up to three weeks, although I highly doubt this small batch I made will even last a week ;)

Homemade (refrigerator) Dill Pickles

(small batch)

* 3 small cucumbers

* 2 tsp dry dill

* 1 tsp garlic powder

* 1 tsp 21 Seasoning Salute (I used this as the "pickling spices")

- If you don't have a Trader Joe's to get 21 Seasoning Salute from some of the flavors it lends are: onion, black pepper, celery seed, cayenne pepper, parsley, basil, oregano, thyme, rosemary, cumin, etc. - We don't have a Trader Joe's here but stock up on goodies every time we are near one!!

* 2 tsp kosher salt

* 2 tsp sugar

* 1-2 tsp minced garlic (we looove our garlic!)

* 1 bay leaf

* 1/2 c. white balsamic (I think apple cider vinegar would work well too)

* 1/2 c. white vinegar

* 3 c. water

Method:

Slice cucumbers in spears and place in dish - I used a small glass Pyrex bowl since we don't have any jars :)

In pan combine dill, 21 seasoning salut, garlic (powder & minced), sugar, salt and bay leaf.

Add water and vinegars, stir and bring to a boil. Allowing mixture to boil at least 2 minutes or until sugar and salt have dissolved.

Pour mixture over cucumber spears.

Allow mixture to rest until it becomes room temperature.

While it was cooling I put spoons on top to keep all cucumbers submerged - haha I don't know if that was really necessary.

Cover and allow them to marinate at room temperature for about 5 hours.

- I realize in this picture they are not covered :P

Place tightly sealed dish in the refrigerator for 24 hours - or if you are like me and impatient 24 hours from when you poured the liquid on the cucumbers :)

When they are ready they will not be as brilliant of green and less firm than when you first sliced the cucumbers. (and to my excitement...they looked like real pickles!)