I had this whole post written about refrigerator pickles and then my husband came into my office and asked me to look at something. Before you get the wrong idea, he had to show me the cut on his finger. He was cleaning the Simple Slicer from Pampered Chef and as he was setting it down, he cut the tip of his finger…off. For those of you that know me, you know that I am a fainter when it comes to blood. I couldn’t look at it. Long story short, our night ended with a 5.5 hour trip to the ER and my husband has an appointment with a hand surgeon tomorrow. Yikes! I have my fingers crossed that he is fine and won’t need surgery.
Anyway, my garden has been producing exorbitant number of cucumbers, which is great because I love cucumber and I love pickles. What isn’t great is that I have been insanely busy lately. So I had to find a quick and easy recipe for pickles.
Easy Refrigerator Pickles
½ cup vinegar
1 t natural sea salt
½ t dill weed
1 medium cucumber
1 clove garlic (optional)
Yields: 1 pint
Add vinegar, salt, dill weed, and garlic (if you are adding garlic) to pint jar. Put on lid and shake well to mix all ingredients and dissolve salt.
Slice cucumbers to be ¼ in thick. Using the Pampered Chef Slicer, this step is super easy, but be careful. My husband learned the hard way how sharp it can be.
Fill jar with cucumber slices and shake. The liquid will not cover all of the cucumbers but that is ok.
Pickles are ready to eat after an hour. Be sure to shake the jar whenever you think about it to mix all of the flavors and equally distribute the vinegar.
Enjoy!