Refrigerator dill pickles, sometimes called quick pickles, are a fast and easy way to preserve the summer cucumber harvest, especially when you don't have enough to justify canning several batches. This recipe makes one quart jar of pickles.
Cut a thin sliver off the flower end of the cucumbers (opposite the stem end). This will result in a crunchier pickle.
Slice the cucumbers lengthwise into halves or spears, or leave very small cucumbers whole.
Bring the water, vinegar, salt, and sugar or honey to a boil, stirring occasionally. Once it’s boiling, turn off the heat and let it cool to room temperature.
Put the garlic, mustard seeds, peppercorns, and one of the grape or horseradish leaves (if using) into the bottom of a clean glass quart sized jar.
Pack the cucumbers as tightly as possible into the jar. Tuck in the dill and remaining leaves as you add the cucumbers.
Pour the cooled brine over the cucumbers. They should be completely covered by the liquid. Cover with a lid, and put your pickles-to-be in the refrigerator.
Wait 4 to 5 days for the flavor of the pickles to develop before tasting.
Notes
Any variety of cucumbers work well for this recipes, especially pickling cucumbers.
This recipe makes one quart jar of pickles, but can easily be doubled or tripled.
Store the pickles in the refrigerator and they will last for several months.