I was introduced to refrigerator pickles last year when I had an excess of cucumbers from my garden. They weren't like ordinary pickles, instead they were delicate and slightly sweet. But late in the fall, it was a taste of my these refrigerator pickles that I fell in love with.
You will need:
3 1/2 thinly sliced cucumbers
1/2 thinly sliced onions
3/4 Tbsp. kosher salt
1 cup sugar {or 3/4 cup if you like them less sweet}
1/2 cup plain vinegar
1/2 tsp. celery seed
1/2 tsp. fresh dill sprig chopped
I added:
3-4 cloves smashed garlic cloves
Combine cucumbers, onions, and salt in a large Tupperware container and shake to distribute the salt. Let stand overnight. Rinse once with water and drain. In a large canning jar , combine the sugar, vinegar, celery seed, and dill weed. Place the cap on tight and shake to blend ingredients. {Sorry, I don't know the size, but you can use another Tupperware container too.}
Spoon in your drained cucumber & onions. Add the smashed garlic cloves and replace the cap. Give it a few shakes to move the garlic down in the jar. Place in refrigerator overnight.
In the morning, remove the cap and give them a try! According to my copy of this recipe, the recipe itself is very forgiving. If you like them more salty, you can not rinse the cucumbers and make them as directed. I added garlic & an extra couple sprigs of dill to further enhance the flavor as it sits in my fridge. Do with it what you like & ENJOY your bounty!
thanks to: http://www.dwellonjoy.com/2012/08/chilly-refrigerator-pickles.html
