I get asked to bring my pickles to every BBQ, every picnic, or any event during the summer. Everyone goes crazy for them! I don’t know what I do differently than anyone else, but I’ve been making them for years and I can never get enough myself. Friends and I joke about the summertime ‘Pickle Diet’ which is a real thing, no joke. I can be happy just sitting down with a jar of these in front of me, with some string cheese and a glass or 5 of Sauvignon Blanc, for dinner. When I go to the beach with friends, these get packed in a cooler for a refreshing, puckery snack that tastes so intense!
I was just at a fabulous garden party and a woman asked about them in the comments of a Facebook post. Why haven’t I blogged about these yet this summer you ask? Because I’ve been SO busy making them! If you saw my refrigerator you would be shocked. It’s ALL pickles! I had 4 cucumber plants going bonkers in my garden this summer, along with 4 dill plants… just to feed my cravings. Ok and to have enough to share with everyone all summer long. Last year I remember making so many pickles that I actually got sick of making them. But I still did it because I am obsessed with these pickles! What makes me crazy about pickles I do not know, however, my grandmother’s pickles were the best I’ve ever tasted. She canned them (a future goal of mine). I was lucky enough to go down into the scary basement cellar to pick a jar of my own to take home with me. She didn’t let any of the other 27 grandchildren have this treat! Bless her heart, she was the best grandma.
These little pickling cukes about to receive a pickle brine bath! These are time consuming to make, I won’t lie. Washing cucumbers, peeling them (partially), and cutting them up takes time. But do it.
I’ve pickled so many vegetables. Cauliflower is a favorite and I don’t even blanch the florets first. I like em crunchy! My absolute favorite thing to pickle is Chinese Zucchini Squash. I find it at the farmers market. It is lighter green in color and almost striped white. I cut them into spears and pickle them the same way I do anything else (aside from mushrooms and that post is coming). Chinese Zucchini have a denser consistency than cucumbers do. I tried to pickle Patty Pan Squash and it was NOT the same. Shrugs shoulders.
Song for the Prep: JP Walker & the Allstars – Pucker Up Buttercup
I don’t know if your breath is going to be kissable after you eat these garlicky pickles. You’ll have to share them so everyone has pickle breath.
My Secret Refrigerator Pickle Recipe
- September 14, 2021
- 1 hr
- Print this
- 3 12 oz canning jars
- 2 Lb Kirby cucumbers or English cucumbers
- 1 1/2 C vinegar
- 2 C water
- 2 T Kosher pickling salt
- 1/4 c fresh dill (including flowers and weed), packed, in each jar
- 1-2 garlic cloves, halved, in each jar
- Jalapeno pepper, 1/3 in each jar
- 1/2 tsp black peppercorns in each jar
- 1/2 tsp mustard seeds in each jar
- 1/2 tsp coriander seeds in each jar
- Step 1
- Wash cucumbers. Peel them lengthwise, leaving skin on every other peel. Cut them however you like them, in spears or rounds.
- Step 2
- Place dill, garlic, jalapeno, peppercorns, mustard seeds, coriander seeds in the bottom of each jar.
- Step 3
- Place pickles in jars, strategically so you get as many in there as you can! Pack em tight!
- Step 4
- Boil vinegar, water, and salt. When boils, pour over cucumbers into each jar.
- Step 5
- Let sit on the counter until they cool down to room temperature.
- Step 6
- Refrigerate for at least one day… two is better. These will last for up to 3 months in the fridge, I don’t care what anyone else says they’re pickles. BTW I usually at least double this recipe bc they will fly.