Refrigerator Dill Pickles

I am a big pickle fan.  I don't care much for half-sours, but I love sour, garlic pickles and dill pickles.  This recipe, which I found here but is credited to Bobby Flay, is so simple that there is no excuse not to give it a try if you are a pickle person. The recipe calls for either 1/4 or 1/3 of a cup of sugar, and I used 1/4. Even with that amount, the pickles were a bit on the sweet side, but still delicious. Next time: extreme sour/garlic pickles or sriracha pickles! Anyway, these pickles can be stored in the fridge for up to two weeks.

Refrigerator Dill Pickles

Ingredients:

1 1/2 cups of distilled white vinegar

1/4 to 1/3 cup of granulated sugar

4 teaspoons of kosher salt

1 teaspoon of mustard seeds

1 teaspoon of coriander seeds

3/4 teaspoon of dill seeds

2 cups of hot water

2 lbs of kirby cucumbers (or any cux labeled as "pickling cucumber")

3/4 cup of coarsely chopped dill

3 cloves of garlic, coarsely chopped

Preparation:

1. Combine vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds in a heatproof bowl. Add the hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.

2. Place cucumbers, garlic, and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.