Crushed garlic. Fresh dill. Crisp cucumbers.
Forget everything you think you already know about loving pickles. There is nothing better or easier than enjoying crunchy garlic dill pickle chips straight out of the refrigerator.
Remember how I said David and I were being overrun by zucchini (and, consequently, Chocolate Zucchini Bread)?? Well. Now, we are being overrun by cucumbers. Solution? Garlic dill refrigerator pickles!! The great thing about refrigerator pickles is you do not need an entire afternoon for canning. You just need 10 minutes and three days of patience. (The latter is much more difficult.)
Whenever I make these pickles, I can’t help myself–I pull a chip out each day to have a quick taste. I find it fun to taste the transformation. While most people prefer the chips once they have been fully pickl-ized . . . (sure, we’ll go with pickl-ized) . . . I LOVE them on the second day. I am a Day 2 Pickle Eater. Still crunchier than normal pickles but covered in wonderful garlic, dill, vinegary-ness. (Yep. Every one of my grammar natzi friends is crying right now.) David is strictly a Day 4 Pickle Eater.
I’ve always wanted to be one of those awesome, farmhouse wives that cans fruit and jam and pickles and all sorts of garden fresh yums and has perfect little rows of canned goods in her pantry. I even have a canning set. Never used. Still in the box. I’ve watched videos and read blog posts and recipes. It looks pretty straightforward. And yet I never manage to set aside a day to do it! (Fail.) But I HAVE put all those mason jars to good use. You can make garlic dill refrigerator pickles in ten minutes with 5 ingredients. FIVE. That is what I call winning.
You can use this recipe for pickle spears or chips. (Give the spears an extra day, depending on how thick they are.) I usually make the chips, simply because we use them for more things. Snacks. Burgers. Salmon burgers. Sandwiches. That is, if they make it past the second day. 🙂 🙂 🙂
What day pickle eater are you?
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