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First, let me say that I'm definitely NOT a "canning person". I don't know how to do the whole preserving thing, with sterilized jars and canning equipment. These pickles are in a brine that just takes a minute or so in the microwave ~ put into a clean jar or covered glass bowl ~ and kept in your refrigerator for a couple of weeks. The whole process to make these takes about 5 minutes!
These are best if you use small pickling cucumbers. English hothouse cucumbers are the next best cucumbers to use. However, my neighbor's cucumber plants were going crazy and she kept bringing me 3-4 big, regular cucumbers at a time, so I made this batch with those. (I already had 3 different cucumber salads in glass bowls in the refrigerator.) They were "thinner" because I had to slice off the seeds from the center (which you wouldn't have with pickling or hothouse).
REFRIGERATOR DILL PICKLES & PEPPERS
amounts depend on how many cucumbers & peppers you have. You want to cover/submerge the veggies with enough liquid so that they are barely covered ~ then adjust the salt & dill accordingly (although it's fine if you have too much, so don't stress the amounts of those either).
You can cut the CUCUMBERS in spears ~ or slices ~ removing seeds, if necessary.
Cut the sweet, mini-PEPPERS in half, and remove the seeds ~ then cut in thick slices
***
1 cup white (plain) vinegar ~ to ~ 1 cup water
1 TB Kosher or coarse Sea salt
1 TB dill weed ~or~ several sprigs fresh dill
This amount of liquid should be enough for about 4-5 pickling cucumbers or 1 medium hothouse
***
Put the prepared cucumbers & peppers into clean glass jars or glass bowls (that have covers). You can stand the spears up or lay them down in the bowl.
Combine the vinegar, water & salt in a microwave-proof glass container and heat on HIGH for about 90 seconds. Stir to mix in the salt, and let cool a few minutes. Then stir in the dill and pour over the cucumbers. Let it cool before sticking into the refrigerator.
Best if you let them refrigerate overnight before eating.
These are best if you use small pickling cucumbers. English hothouse cucumbers are the next best cucumbers to use. However, my neighbor's cucumber plants were going crazy and she kept bringing me 3-4 big, regular cucumbers at a time, so I made this batch with those. (I already had 3 different cucumber salads in glass bowls in the refrigerator.) They were "thinner" because I had to slice off the seeds from the center (which you wouldn't have with pickling or hothouse).
REFRIGERATOR DILL PICKLES & PEPPERS
amounts depend on how many cucumbers & peppers you have. You want to cover/submerge the veggies with enough liquid so that they are barely covered ~ then adjust the salt & dill accordingly (although it's fine if you have too much, so don't stress the amounts of those either).
You can cut the CUCUMBERS in spears ~ or slices ~ removing seeds, if necessary.
Cut the sweet, mini-PEPPERS in half, and remove the seeds ~ then cut in thick slices
***
1 cup white (plain) vinegar ~ to ~ 1 cup water
1 TB Kosher or coarse Sea salt
1 TB dill weed ~or~ several sprigs fresh dill
This amount of liquid should be enough for about 4-5 pickling cucumbers or 1 medium hothouse
***
Put the prepared cucumbers & peppers into clean glass jars or glass bowls (that have covers). You can stand the spears up or lay them down in the bowl.
Combine the vinegar, water & salt in a microwave-proof glass container and heat on HIGH for about 90 seconds. Stir to mix in the salt, and let cool a few minutes. Then stir in the dill and pour over the cucumbers. Let it cool before sticking into the refrigerator.
Best if you let them refrigerate overnight before eating.
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