It all started pretty innocently. Before I knew what I was getting myself into, I nodded yes when asked if I’d like to try fried pickles in Indiana. Since the first bite, I’ve been thrown head-first into pickle mania. I swear, it’s like I can’t stop myself – I’m eating pickles around the clock.
Much to my delight, my garden is happily providing organic cucumbers for me to make my own pickles at home. But, organic gardening can be finicky (especially for a newbie). While my plants are developing delicious cukes, they also are only spitting out one or two at a time.
Enter the world of dill fridge pickles for one! Who needs to drag out all their equipment for canning? Not us. Who needs to stand in the kitchen for hours making large batches of pickles? Not us. Feast your eyes on these simple pickles that taste heavenly and take about five minutes to make.
Dill Fridge Pickles for One
Yields: 1 pint jar (16 oz.)
Ingredients:
– 1/3 of a bunch of dill
– 1-2 garlic cloves, crushed
– 1 cucumber
– 1 cup water
– 2 Tbsp. vinegar
– 2 tsp. pickling or kosher salt*
Directions:
1. In a pint jar, add dill and crushed garlic to the bottom.
2. Slice your cucumber into spears, slices, or whatever shape you’d like. Throw cucumber in pint jar on top of dill and garlic.
3. Mix together water, vinegar, and salt until the salt has dissolved. Pour this brine over your cucumbers.
4. Add some dill to the top of your jar, if desired.
5. Refrigerate for 36-48 hours, and enjoy!
* If you don’t use pickling or kosher salt, the liquid may turn cloudy or discolored. You can use more or less salt as you’d like for taste. I originally made pickles with 1 Tbsp. of pickling salt + it was way too salty. Don’t be afraid to adjust any ingredients and make it yours!
For other canning recipe ideas, check out my ‘Can It’ Pinterest board:
Have you ever made homemade pickles?
What’s your favorite way to use up garden fresh goodies?
{shared on Jack of All Trades, HomeAcre Hop, Pin It Thursday, Country Fair Blog Party, Old Fashioned Friday + Homestead Barn Hop}
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