I think I’m pushing it a bit on the timing of this post. Summer has passed and the leaves are changing colour which means cucumber season is officially over but keeping this recipe to myself for another 9 months just seemed unfair. So ladies and gentleman, may I present to you worlds easiest homemade pickles.
I absolutely love pickles and can mindlessly eat my way through a jar in the blink of an eye. There is always a jar in my fridge and one or two backups in the cupboard to ensure we never run out mid-lunch (a sandwich without pickles? oh the horror!). I have always gone the store-bought route as I find the idea of canning terrifying (when I see words such as incubation and sterilization in a recipe, I am haunted by memories of my high school chemistry class). That is until I discovered the refrigerator pickle, which blew my mind. You can make them as spicy, sour or sweet as you want and the best part is they take less then 10 minutes to make.
These pickles are delicious as a snack, chopped up in a salad, served with a sandwich or on top of a burger. They have a slight kick to them so if you are sensitive to spice I would only use half a jalapeno. Although delicious after just a few hours in the fridge they hit their prime when left overnight once the cucumbers have absorbed some of the vinegar. They can last for up to a month in the fridge, although the longest a jar has lasted in my house is just over a week.
- 16 cucumber
- 1 jalapeño, cut in half
- 4 garlic cloves
- 3-4 sprigs dill
- 1½ cups water
- 1½ cups white wine vinegar
- 3 tbsp honey (or agave nectar if vegan)
- 1 tbsp salt
- 1 tbsp peppercorns
- Place the dill, garlic, cucumber, peppercorn and jalapeno in a clean glass jar
- Combine the water, vinegar, honey and salt in a sauce pan over medium high heat and bring to a boil
- Once boiling pour the liquid into the jar, filling it to within an inch of the top (you will likely not use all of the liquid)
- Place the jar in the fridge and wait at least 2 hours before tasting. Enjoy!