My mom (Peggie) has made these refrigerator pickles since as long as I can remember. I remember walking in the house and smelling the dill and eating them while they were still warm (before they had fully refrigerated).
I thought my hubby would like them so I got the recipe and made them for him. He LOVES them. He loves them so much I can't keep up and make them fast enough. Whenever his friends come over he forces them to try some. Needless to say, they've been a huge success. Last week, I made a triple batch for him to take to work, and was informed last evening that they needed more. I had some cukes in the fridge and the recipe is so easy, that I decided to go ahead and appease him. I hope you try them and enjoy them as much as we do.
Peggie's Refrigerator Pickles3 tsp dry dill
1 cup of sugar
1/2 cup of vinegar
1/2 cup water
4 tsp salt
1 large cucumber
3 onions *
*You can use as many or as few onions as you like. Today I didn't feel like chopping any so I didn't use any. You can play with the ratio and figure out what you like.
Directions:1. Combine water, salt, vinegar, and sugar in a saucepan. Heat on medium until sugar dissolves, stirring occasionally.
2. Meanwhile, slice cucumbers & onions into a bowl or storage container (jar, Tupperware, etc.). I use a mandolin for my slicing and slice half the cucumber into thick crunchy cukes, and the other half into fine little slivers of cucumber. Once you are done slicing, add your dill to the cucumbers. (If you add your dill to your sauce pan, you are going to end up washing half of it down the drain.)
3. Carefully pour the hot liquid mixture over the cucumbers. Because I'm making a double batch, I always do this step in a bowl and then transfer into jars later. I weight the top down with a plate to ensure that each cucumber is fairly submerged. Then, cover and place in refrigerator.
4. Enjoy! These are supposed to be able to last up to 1 month in the refrigerator. I can't say for sure if that is the case because ours always disappear before a month is over!