The thing I love about summer, especially late summer, is eating fresh food from the garden. Like refrigerator pickles. The recipe could not be easier...
Thinly slice fresh cucumbers.
Rough chop fresh dill.
Place in jar.
Cover with 2:1 or 1:1 mix of white vinegar and water according to your taste.
Add a generous amount of salt to taste. Cover with lid, and shake jar to mix.
Place in fridge and wait at least 48 hours.
They should keep for about two weeks, but I can't verify that, mine have never lasted that long.
Jen
Posted with Blogsy
Oh holy yum. I need to try this.
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