We are moving into our new house this week (yay!) so I have very limited time in the kitchen. I remembered Smitten Kitchen’s Easiest Fridge Dill Pickle recipe when I was trying to decide what to do with cucumbers, and I am so glad I did! This recipe couldn’t be easier or more delicious and it is perfect with our Diva cucumbers. I adjusted the recipe slightly by using a different type of vinegar and swapping out the dill for a dried spice blend. This is a recipe I will make again and again and we hope you like it too!
Easiest Refrigerator Pickles
makes 3-4 cups of pickles + brine
Recipe notes: 1) although not necessary, a mandoline makes slicing the cucumbers a quick and painless process; 2) I used 3 teaspoons of salt as I like my pickles salty – reduce amount to 2 teaspoons if you are sensitive to salt; 3) you can use different types of vinegar (white wine, distilled, etc) but I prefer rice vinegar as it has the lowest acidity level and doesn’t leave the pickles with a sharp bite.
- 2 pounds (about 3 medium) cucumbers, sliced very thin (I used the 3mm setting on my mandoline, which is about .12 inches)
- 2-3 teaspoons kosher salt
- 1/2 cup rice vinegar
- A tablespoon or two of chopped dill or other seasonings as desired (I used 1 teaspoon of Penzey’s Greek Seasoning which contains oregano, garlic, lemon, black pepper and marjoram and I LOVED the flavor!)
- In a large mixing bowl, toss cucumbers, salt, vinegar and herbs/seasoning, if using, together until well combined. Note: the liquid will NOT cover the pickles, and that is ok. The salt will begin to draw water out of the cucumbers and soon there will be plenty of liquid. Set aside for an hour. Transfer to an air tight container and refrigerate. The pickles will keep for a couple of weeks, but come on, they won’t last that long!