Simple and delicious pickles

I love pickles and have yet to try my hand at canning pickles.  In the meantime, how about some refreshing homemade refrigerator pickles?  They're simple and you probably have most of the staple ingredients on hand.  I saw this recipe in Real Simple this month, and after not being able to find one of the ingredients, dill seed, I picked up pickling spice and changed the recipe slightly. 

Here's what you'll need:

4 Kirby cucumbers (about 1 pound), quartered lengthwise

3/4 cup white wine vinegar
1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
2 tablespoons pickling spice
kosher salt


Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

In a bowl, combine the vinegar, onion, garlic, sugar, pickling spice, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.

Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.
Pretty simple, huh?  They're good, too! 

My only compaint is that I am not loving the cinnamon/allspice flavor that came from the pickling spice and am still in search of "dill seed".  I am usually pretty good at finding obscure items--but this one has me flustered.  I mean, dill weed is easy to come by--but dill seed?  Suggestions?

1 comment:

  1. Hi - I make refrigerator pickles all summer long with cucumbers and dill from my garden. My recipe is similar to yours, but I don't use onions or pickling spice, just sugar, salt (kosher or coarse sea salt), apple cider vinegar, whole garlic cloves and LOTS of fresh dill weed. I don't use the dill flowers, just the green fernlike stems. I also leave my cucumbers whole.

    They are delicious - a little bit sweet, a little bit salty. Here's a pic of a batch from a few years ago: pickles


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