Hey, I have a great idea!
Let’s talk politics!
I mean, it’s not like any of of us have gotten enough of that from facebook, right?
Actually, let’s talk about something that doesn’t make me want to rip my hair out and stab my eyeballs with a needle.
Let’s talk about pickles. Homemade refrigerator pickles.
No canning, no water baths, no Ebola or E. Coli or listeria or zombie juice. Just pickles. From the refrigerator. Easy peasy.
I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It’s ridiculous. Dill pickles, baby. Dill pickles all the way.
Go make some magic. Take an icky, gross, totally disgusting vegetable and chop it, pop it in the brine, and let it sit in your fridge for 48 hours. Ta-da! Pickles. Sour, vinegar-y, dill pickles.
Refrigerator Dill Pickles
2 pounds of kirby cucumbers
1 1/2 cups white vinegar
1/8 cup sugar
4 teaspoons kosher salt
2 teaspoons mustard seeds
2 cups hot water
1 cup chopped fresh dill
1/4 teaspoon red pepper flakes
5 garlic cloves, peeled and crushed
Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
Store in the fridge.
recipe from Framed Cooks