I have always had a Pickle Problem. When I was a kid, I’d stop at the bodega across the street from the bus stop on my way home from school, and buy one of those massive pickles that sit in jars on top of the counter — and then, once I got back to our apartment, I would literally pour a bowl of salt into which I would dip that pickle while I ate it.
Truly, sometimes I’m surprised I’m still alive.
My favorite packaged pickles are Grillo’s and Claussen’s, but I also cannot abide how much they cost (the cost of groceries these days! Through the roof! When did I become my grandmother Bithiah?!) — so I went ahead and solved that problem by learning to make my own.
These pickles are the opposite of the ones I used to get at the bodega: They’re light and fresh and don’t make you feel like your blood is ocean water, and they also are ready to eat in just 24 hours. I cannot stop eating them. Unfortunately, neither can my daughter. Hands off, my love.
Refrigerator Pickles
What You Need:
About 2 pounds pickles (get pickling or Kirby ones — I use the small ones from Trader Joe’s and find them lovely and crunchy)
1 1/2 cups distilled white vinegar
2 cups water
1 tsp sugar
1 bunch fresh dill
1 head of garlic, peeled and divided into cloves
2 tsp whole peppercorns
2 tsp coriander seeds
Jars with lids (no need to sterilize them
we also threw in a few carrots to pickle, too
What You Do:
Cut the cucumbers into either spears or rounds, according to your preference. Fill the jars completely — you don’t want them swimming around in there. Add a sprinkling of peppercorns, a few garlic cloves, and some dill sprigs to each.
In a saucepan, combine the water, vinegar, and sugar, and heat until the sugar has dissolved and the water is simmering.
Pour the brine over the cucumbers, put the tops on the jars, and let them sit in the refrigerator for at least 24 hours — the taste will strengthen the longer you leave them in, and they’ll be good for up to a month (but will definitely not last that long).