My husband, on the other hand, adores pickles, especially Claussen Dill Sandwich Slices. He regularly eats pickle sandwiches: just bread, mayonnaise, and pickles. It never occurred to me to make pickles. I don’t have a garden, and I don’t do canning. Recently, though, my uncle was telling me about his pickle-making adventures last summer, which included making refrigerator pickles. I immediately realized that refrigerator pickles would be like my husband’s favorite Claussens, so I had to try making them just for him. They turned out great. My husband says they’re better than Claussen pickles, and they make him very happy, so I keep making them even though I’ll never eat them.
REFRIGERATOR DILL PICKLES
1½ pounds pickling cucumbers
3 tablespoons coarse salt, divided
1¼ cups white vinegar
¾ cup water
1 package fresh baby dill (⅔ ounce or so)
6 cloves garlic, minced
1. Wash cucumbers well. Cut off ends. Cut lengthwise into halves, quarters, or ¼-inch-thick sandwich slices, or slice crossways into ¼-inch-thick rounds. Put cucumbers in a colander and sprinkle them with 1½ tablespoons salt. Toss well. Let sit in sink or a bowl for about 2 hours. Rinse cucumbers well; set aside.
2. In a small pot, combine vinegar and water. Bring to a boil over medium-high heat. Stir in remaining 1½ tablespoons salt. Remove from heat and let cool for 5 minutes.
3. In a 1-quart glass jar with a tight-fitting lid, put dill and garlic. Add cucumbers. Pour vinegar mixture over top. Add more water, if necessary, to fill jar. Cover with lid. Allow to pickle in refrigerator for at least 3 days before eating. Pickles will keep for about 3 weeks.
Makes 16 servings.
Nutrition facts per serving: 6 calories, 0 g total fat, 0 mg cholesterol, 400 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugars, 0 g protein.