This quick-pickle recipe comes from CSA member Kathy, who says, “I learned about this easy recipe for almost instant refrigerator pickles a few years ago and now make them all the time. Don’t worry if the liquid doesn’t cover the pickles; it will by tomorrow morning. Just shake them a couple of times the first day or two and then eat! Today’s cucumbers made two jars and they keep several weeks, if you don’t eat them first! No boiling water or hot syrups required.”
- 2 cups cucumber thinly sliced
- 1/2 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 2 tablespoons fresh dill chopped
Add cucumber slices to a clean 1-pint jar.
Add vinegar, salt and dill. Close the lid and shake to distribute ingredients. (Liquid will not cover cucumber slices. Don't worry. The salt will draw liquid from the cucumbers in a couple of hours.)
Place the jar in the refrigerator and remember to shake it once or twice in the next few hours.
In about 6 hours, you'll have delicious, crispy pickles.