Refrigerator Dill Pickles

Pickles, crab cakes, and party snack mix. Not recipes anyone would generally make on the same day. But—The BG takes odd-but-true to a new level. Mind you, I did not prepare them for the same meal. The crab cakes happened because there was leftover crab (whaaa??) to be used. The party snack mix was because I’ve been taking it as a snack in my lunch bag, and I was running low. And the pickles? Well, I’d recently tasted some home-made refrigerator dills that a dear friend had made, and I decided that I had to make some, too. My friend, like me, doesn’t like much sugar in her pickles. And she had the ingenious idea of adding sweet onions, which were delicious. So, with that much of a plan in mind, as per my typical, by-the-seat-of-my-pants, Gemini style, I purchased 2 quarts of small, locally grown cukes. Yes, two quarts. It didn’t seem like much at the time…..

Well, it was kind of a lot, considering that two people would be charged with the task of consuming them within 6 weeks or so (since they’re not actually canned). And especially for not having anticipated the refrigerator space needed. But here we are! Pickles are made, sans garlic—because you know how I feel about garlic!—and in a few days The BG will report on the tastiness of the recipe used, and adjust accordingly.

So far, though, what I’ve learned is:

  • If it’s your first run, do a small batch, just in case they’re not so delicious;
  • It doesn’t really take too many cukes (or onions), especially in combination with fresh dill, to fill a jar, leaving ample room for the brine, so rethink that quart of cukes that you’re tempted to buy;
  • Keep in mind that, given the edibility of your pickles, your household will have to consume them within 4-6 weeks, since they are not processed or preserved to last longer than that;
  • Contemplate the refrigerator space you’ll need to store the pickles;
  • Have a good sense of how many jars AND LIDS you have on hand to accommodate your pickles;
    • In other words, PLAN IN ADVANCE, rather than taking your chances with your pie-in-the-sky dream of delicious perfection on the first try!
  • It’s hard to wait for the days to pass before you can taste your pickles. So you may—I’m just sayin’—open them before a week has passed (after all, my pickle friend had informed me that they could be eaten just 24 hours after making them…..).

So….twenty-four hours from now, I’ll let you know about Test Jar 1. Until then, I’ll be eating some delicious crab cakes!

Update: Pickles are delicious, though one taster thought they might need a bit more sugar to balance the acid. Naturally, I don’t know how much of anything I used in my brine, so I’ll have to reinvent this recipe at a later day. Grrrr.