Sep 17 2012

spicy, crunchy dill pickles

Spicy, Crunchy Dill Pickles

One of the best things about the end of summer is the abundance of fresh, ripe veggies at their prime. Even better is when you have friends trying desperately to unload their gardens’ bountiful yield. So far I’ve been enjoying zucchini, summer squash, and tomatoes from friends’ gardens. A coworker e-mailed me a few weeks ago and asked if I wanted some pickling cucumbers. Her CSA’s crop had just come in and they were giving them away. My first thought? Umm..not really. I’ve just been so busy lately and the idea of pickling cucumbers and canning them and everything was just a little too much. But then I learned about refrigerator pickles. All you have to do is make your pickles and let them sit in your refrigerator until you eat them all up in the next month or so. I love pickles, so I figured I should give it a try.

pickling cucumbers

Spices for Dill Cucumbers

When Patty arrived at work with an enormous bag of cucumbers, I started having my doubts again. I got home and weighed my new bounty and quickly decided that there was no way I could use seven pounds of cucumbers. Seven pounds!! Luckily another coworker was more than happy to take 3 pounds off my hands, still leaving me with an incredible pile of cucumbers.

Making Refrigerator Pickles

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