I got my Refrigerator Dill Pickle recipe from allrecipes. I like it so much I’ve made 3 batches so far with very little modification.
Refrigerator Dill Pickles
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon canning salt (regular table salt will work too but the canning salt dissolves faster)
2 medium cucumbers sliced
2 heads fresh dill
Put water, vinegar, sugar, and salt in a pan on the stove. Bring to a rolling boil, stirring occasionally. Once the water mixture boils, turn it off and let set an hour or so until completely cooled. This is very important. If you pour hot water over your sliced cucumbers you’ll get mushy pickles because the hot water will “cook” your pickles a little bit.
After the water is cooled, slice up your cucumbers and put them in two large mason jars (or any other jar of your choice). Add 1 head of dill per jar. Pour water mixture over cucumbers until they are fully covered and/or your jar is full.
Put the lid on and let set in the fridge for at least 1 week before eating. I think they’re best after at least 2 weeks.
This week’s csa box has some super tasty vegetables!
Red onions again. These are so delicious!
Eggplant. I’m not very good at cooking with this vegetable, but I love the color of it.
Carrots. Lots of little carrots, this was probably the last of them for a while.
Basil, I have plenty in my freezer already I’m thinking that I’ll try dehydrating some and see how they turn out.
I’m excited about corn. We love corn and haven’t had it in our box yet.
Cucumbers. I’m thinking I’ll make more pickles!
Cherry tomatoes. They’re so yummy!
This week there was another green of some sort in my CSA. Sometimes they send an email telling what everything is. This week they didn’t. I’m not entirely sure what this is, but it tastes pretty good.
Green onions. I think I’ve had them in every CSA box so far. I am figuring out how to use them up though, so they’re actually nice to have now.
Basil, I’m just loving this sweet basil. It’s great for making spaghetti sauce, or just tossing in dishes that I’m making. It adds a nice flavor to everything.
Squash and a cucumber. These things are very large! One of them can make lunch for me and the kids. Luckily, we love both of them and I’m loving having them for easy lunches.
This is the first time I’ve had cabbage in my CSA. I asked my husband what he wanted me to do with it (he doesn’t really like cabbage) and he said the only way he’ll eat it is as sauerkraut. So, I’m making some of that. It has to ferment for a couple of weeks but I can’t wait to try it when it’s done.
Red lettuce, this is my favorite lettuce type to get in my CSA. It’s actually a tad sweeter than the green lettuce and has a great overall flavor. This week, I rinsed, cut up, and dried the entire head then put it in a tupperware in the fridge. Eating salads is so much more convenient this way, and covered it’ll last almost a week after I prepare it.
Swiss chard, I’m not eating through it fast enough, because no one will eat it plain. I have no problem getting the kids to eat it if I mix it in other dishes though.