Life cycle of a cucumber

In our family, one of the few things we can't live without are pickles. When we discovered this recipe in Thailand, we had been pickle starved for nearly 2 years. Thai people do not care for the taste of salty dill pickles. However, the markets were full of fresh dill, garlic, and little cucumbers year round. Once I learned to make these, our fridge was almost always stocked with jars of pickles.  I had forgotten how wonderful these pickles were until just this last week. We have a flourishing garden this year with pickling cucumbers coming out our ears! What to do with them all?! Pickles of course! So here is the recipe. I think you will enjoy them too!

Refrigerator Pickles

Whole or sliced cucumbers

Bunch of fresh dill

8 Cloves garlic, quartered 

Brine

3/4 cup lemon

3-4 tbsp. Pickling salt

4 cups water

Start by boiling 4 cups of water. While you wait for water to boil, pack your jars. Wash dill and put 3 to 4 stocks in the bottom of the jar along with 4 garlics quartered. Next stuff your jars with cucumbers (slice, halve, quarter, or leave them whole it's up to you) pack in as many cucumbers as you can. Then put the rest of your quartered garlic and another 3 or 4 stocks of dill on top. Sprinkle in white or black peppercorns if you like.  

Brine-I believe this makes enough for 2 32 oz mason jars.   

Once the water has boiled remove from heat and add the salt and stir to dissolve. Then add lemon juice to water and salt and pour in jars. Put on lids and leave on the counter top for a couple hours (I've left mine out for the whole day) then place in refrigerator. They should be ready to eat in 2 days! ENJOY!  :)

Leave a comment if you have any questions.