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Foodrhythms

About Recipe

Pickles were always something that I had strong opinions about. I have only ever bought one particular brand – all others were too sweet, too salty, or just not flavorful enough. I never thought that I’d want to make pickles myself; and, to be honest, the mere thought of canning exhausts me – it just seems like way too much work. But, when I inexplicably bought more cucumbers than a single person would ever need a couple of months ago, I was faced with either throwing the extras away or trying a more simple (no-canning involved) method of pickling. I chose the latter and came up with these easy crisp fridge dill pickles.

Ingredients

large cucumbers, sliced or speared

Fresh dill sprigs

cloves of garlic, sliced

water

apple cider vinegar

mustard seeds

black peppercorns

kosher salt

See Recipe Procedure

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