This week Isabella and I made refrigerator dill pickles for her summer snack. She loved the idea of actually making pickles instead of just buying them. What she didn't love is having to wait for them to pickle. The recipe said we would have to wait 10 days until they would be done, but on day 3, although not totally ready, they are pretty pickely. Were very happy wih the results!
I chose refrigerator pickles because they don't require traditional canning which is a long process not suitable for my 8 year old. Instead you just mix up the vinegary solution and spices, add the cucumbers and set in the refrigerator to marinate. They don't keep long term like when you can them correctly, but rather for about a month in the refrigerator. Pickles don't last a day in my house, let alone a month so I am not really worried. I also chose them because, like most kids, Isabella loves pickles!
These have good flavor, although maybe a little heavy on the vinegar side. I will write the recipe exactly how we made them, but if you don't love very pronounced vinegar, reduce it by about 1/4 cup, substituting with water and it should be perfect.
Refrigerator Dill Pickles
adapted from allrecipes.com
6 pickling cucumbers, or 1 regular cucumber cut into wedges to fit the jar
1 cup water
1 cups white vinegar (3/4 cup for milder pickles)
1 package (.66oz) fresh dill
2 tablespoons white sugar
4 cloves garlic, smashed
2 tablespoons kosher salt
1/2 tablespoon pickling spice
In a large canning jar, combine the vineagr with the salt and sugar and let stand a minute. Add the garlic cloves, fresh dill and pickeling spice. Place the cucumber wedges in an fill to the top with water, about 1 cup. More if you didn't add as much vinegar. Secure with the lid and shake. Place in the refrigerator and shake once everyday. Pickles will be ready in 10 days, but Isabella thinks they are fine after 3!
Use within 1 month.