When summer ends and the last of the fresh green cucumbers are coming in
from the fields, it’s time to do some pickling. Unfortunately, canning pickles can
sometimes be a bit of bother. That’s where refrigerator pickles come in. They keep
in the refrigerator for up to a week; they’re ready in hours, and they don’t require
any special equipment.
Flavored with fresh dill, coriander, mustard seeds, and red chile
flakes, these pickles are a sweet but spicy accompaniment to barbecued sandwiches,
hamburgers, and cold cuts.
You can find the complete, printable recipe here: Hot ‘n’ Sweet Refrigerator Pickles with Fresh Dill
Step by step:
Chop off one end of each cucumber, leaving the other in tact as a handle.
Use a mandolin slicer to slice cucumbers into even ¼ inch rounds.
Line a sheet pan with paper towels and lay half the cucumber slices out in a single layer. Salt with 2 teaspoons of kosher salt. Cover this layer of cucumbers with paper towels, and lay the second half of the cucumber slices out in a single layer over the first.
Salt with another 2 teaspoons of salt, and then cover with a third layer of paper towels. Allow cucumbers to sit for fifteen minutes.
While the cucumbers are resting, combine sugar, vinegar, remaining 2 teaspoons of salt, and spices in a saucepan over medium high heat. Bring to a boil.
Remove paper towels from cucumber slices and discard. Do not rinse the cucumbers. Simply put them in a Tupperware, glass jar, or other container. Place dill fronds on top of the cucumbers.
Pour simmering pickling liquid over the cucumbers and dill.
Bring to room temperature. Then, refrigerate and enjoy for up to a week.
