Summer will be here before you know it; and if you’re growing cucumbers they’ll be coming in faster than you can use them. But if you’re like my mom, you hate making pickles. You think it’s a time consuming process, and you have a nagging fear that they won’t even turn out right. But at the same time, you love eating them… so you make refrigerator pickles! They’re pretty easy, and take no canning preparations whatsoever!
Our favorite recipe is by Caroline Lindsey from pinchmeimeating.com:
We didn’t have garlic cloves one day, so we tried using minced garlic, and that worked just as well! Also, if you don’t have dill sprigs (because all your dill bolted like ours, lol) you can use one dill head per jar.
And one final spin on things; we usually use a pickling spice blend instead of mustard seeds and peppercorns. For instance, the recipe calls for 1/2 tsp. of mustard seeds and 1/4 tsp. of peppercorns, so we put in 3/4 tsp. of the pickling spice.
Enjoy your homemade pickles! 😀
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