Refrigerator Dill Pickles

Ethan inspired me to start making pickles. I was over at his house one night, and in his kitchen I saw a windowsill full of fresh growing herbs, including dill. He took out a jar of homemade pickles from his fridge that he made using fresh dill, and they were amazing. I’ve been making pickles ever since. This recipe is fantastic because they’re hard to mess up, and you can enjoy them in any way.

It was that same night that Ethan, his friends, my friend Alyssa, and I, played a raucous game of Egyptian Ratscrew. For the rest of the summer I carried around a deck of cards with me, and every time we went to a bar, Alyssa and I would play. Sometimes we would switch it up with Gin Rummy.

Ingredients

Pickling Liquid:

• 1 1⁄2 cup water, boiled

• 1 cup white vinegar

Add to Each 1-Quart Jar:

• 1 tbsp kosher salt

• 2 tbsp dill seeds

• 1⁄4 tsp celery seed

• 1 tsp mustard seeds

• 1 bay leaf

• 2 garlic cloves, minced

• 3-6 kirby cucumbers (or regular cucumbers)

• Optional spices to add: fennel seeds, red pepper flakes, parsley, and any others you may like.

Directions

1. Add salt and spices to a 1-qt jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill the jar to within 1⁄2 inch of the top.

2. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.

3. Refrigerate for 7 days, shaking the jar for a few seconds every day.

4. Pickles will last approximately 6 months in the refrigerator unopened.