Tuesday, July 29, 2014

The Anti-process Series: Simple & Delicious Refrigerator Dill Pickles

Refrigerator Dill Pickles:
Simple & Delicious!

We have a ton of cucumbers this year in our garden so I decided to find a recipe for pickles.
I wanted it to be simple & delicious, use whole ingredients, & keep the nutrients in the food.

By making this type of refrigerator pickle, the ingredients go to work pickling the cucumbers in the refrigerator so that there is no cooking involved. By limiting the process of the pickle, more nutrients are left in the jar for you to eat; & the pickles stay crispy & fresh-tasting!

I found two cucumbers suitable for pickling (generally 2-3 cucumbers will do the trick).
I cut the cucumbers into long diagonal slices but you can 
leave them whole or cut spears, circle chips, etc. 

(I cut them this way because, let's face it, I'm going to fry some of these suckers! 
NO, fried pickles are NOT good for you!)

Put the cucumbers in the jar with five sprigs of fresh dill.

(You can use 1 Tbsp. dried dill instead, but why?)

3 Tbsp. white vinegar
3 garlic cloves, crushed & minced
15-20 peppercorns
1/2 Tbsp. sea salt
1/4 tsp. red pepper flakes (optional)

This is just a picture of my ingredients.

Then top off the jar with distilled water, enough to fill the jar.

Let them sit for 12 hours, then flip the jars upside down for 12 hours.
Finally, store in the refrigerator & enjoy for up to three months.

TA-DA! See how easy that was? Enjoy!

Stay FNT, Natalie