Fridge Dill Pickles

 

Slice cucumbers very thin. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients. Place jar in the refrigerator, and shake it once or twice more over the new few hours. You can eat them as little as 1 to 2 hours later, but they become ideal at 6 to 8 hours. They’ll keep in the fridge, submerged in their brine, for 3 weeks.


Yield: 4 cups of pickles
Serving Size: 1/4 cup pickles is a 1/4 cup vegetable for a 3-5 year old at lunch/supper
Credit: Smitten Kitchen