If you enjoy the flavor of dill weed AND cucumbers, here’s a really simple recipe for you. These pickles can be made in just about no time and will be crispy and delicious after just resting overnight in the refrigerator. What an easy way to use extra cucumbers from the garden!

Below is a video demonstration of how to make the pickles. The written recipe is below the video. I hope this helps!

Enjoy!
Judi

Simple Refrigerator Pickles (with Dill Weed)
Makes 1 Pint

½ cup white vinegar
¼ cup distilled water
1-1/2 tsp canning/pickling salt (Kosher salt)
1 tsp dried dill weed
1 medium clove of garlic, crushed (optional)
About 2 cups cut cucumber (not waxed, both ends removed)*

In a freshly washed pint size mason mar, add the vinegar, water, salt, dill weed, and garlic (if using it). Stir to combine and dissolve the salt. Add the cut cucumber to the jar, until the jar is full but the cucumber still remains in the brine. Place the lid on the jar and gently shake it just a couple times to combine the ingredients. Place in the refrigerator overnight, then enjoy! Store the jar in the refrigerator. Best if used within 3 months.

*Be sure to remove both ends of the cucumber. If the cucumber was waxed, it should be peeled. The peel can be left on cucumbers that were not waxed. The cucumber can be cut any way you want…sliced, cut into bite size pieces, or sliced lengthwise into spears. Just be sure they are cut small enough to fit easily into the jar.