Market folks love pickles. We love to talk about our pickle recipes. We think everyone should pickle. It's so easy, especially refrigerator dill pickles.
Jenelle from Old Homestead Farm and I have been making this recipe for years. It is perfect. It is simple. It is delicious. Super crunchy! And once you get a few jars going, you can add more cukes (farmer lingo for cucumber!) to the mix to reuse the pickling juice. Or, you could add other produce - broccoli, cauliflower, zucchini, pretty much anything.
Plus, I have a guilty obsession - applesauce from Whiskey Hollow. I'm swimming in quart jars to reuse from my applesauce obsession. If you've not tried it, well, the more for me! Hint - they are great pickle jars too!
So here's a link to the recipe for Refrigerator Dill Pickles from Once Upon a Chef. Unlike other recipes that I fuss with, add a little more of this, little less of that, this is one that goes untouched. Its that good!
So, be sure to pick up fresh Kirby cukes and dill from the market and you're all set for pickle glory! Remember, these are fresh refrigerator dill pickles, no hot water bath processing. Easy!