Quick Dill Pickles
Quick to make — and quick to disappear! [and a note from Nava: I’d been looking for a go-to recipe for refrigerator pickles, and was so happy to find this, adapted from one by Nikki and David Goldbeck — I really like mild, half-sour pickles and could never get the balance just right until I tried this version. That being said, once you use this easy recipe, if you like your pickles saltier, more vinegary, more garlicky, and/or sweeter, you can play with those flavors in your future batches. These are quick and easy, and a lot less expensive than buying jars of good pickles!]
Makes about a quart jar
- 2 medium unwaxed (preferably organic) cucumbers
- 1 small onion
- 1 small clove garlic, chopped
- 1 tablespoon minced fresh dill
- 1 cup hot water
- 1 tablespoon salt
- 2 tablespoons agave nectar
- 3 tablespoons white or cider vinegar
Slice each cucumber lengthwise into 8 sticks and then cut those in half crosswise to shorten them. Slice the onion into rings.
Layer the cucumber and onion rings in a wide, nonmetal covered dish.
Scatter the dill and garlic on top.
Mix the hot water with the salt and agave to dissolve. Add the vinegar. Pour this mixture over the cucumbers. Cover and refrigerate for at least 6 hours before using. You can keep this in the refrigerator for several weeks.
Note from Nava: Whatever isn’t used immediately can be transferred to a quart jar (with all the liquid, etc.) before storing.