Last night I experimented with “overnight” pickles. A recipe a good friend shared with me after enjoying the pickles in California while visiting family. If she loved them I was sure I would too. I like crisp, fresh tasting pickles and these fit the bill. No canning experience necessary. Here goes…
10-12 Kirby cucumbers scrubbed clean and sliced into approximately 1/2 inch slices
1small Vidalia onion sliced thinner than the cucumbers
1 sweet red pepper julienned
4-5 cloves of garlic
fresh dill fronds
2 c white vinegar
2 c sugar
2 T kosher or canning salt
2 tsp dill seed
1 tsp red pepper flakes
Pour dressing over the vegetables and toss. Pack the vegetables and dill fronds in a large glass jar and add dressing to cover the veggies. Refrigerate and enjoy! I made a double batch.
I tasted one with my coffee in the morning and they’re great! They were even better in the afternoon.