You don't need a detailed knowledge of pickling or any complicated canning equipment to make you own tangy, crunchy, delicious dill pickles at home. With just a few ingredients, a Mason jar and a refrigerator, you're more than halfway there. Follow this recipe and you can easily make DIY dill pickles to serve up in as little as 24 hours. Yum.
(Be sure to sanitize jar, lids and any utensils you use.)
DIY Fridge Pickles
Recipe by Katherine Hysmith, for Best Friends for Frosting
2 medium cucumbers, sliced into thin rounds
1/4 tsp. crushed red pepper
1/4 tsp. coriander seeds
1/4 tsp. mustard seeds
1/4 tsp. black peppercorns
1/2 Tbsp. salt
1 garlic clove, sliced
2-3 fronds of fresh dill
Pinch of sugar
1/2 c. white vinegar
1 c. water
Add the red pepper, coriander seeds, mustard seeds, black peppercorns, garlic and fresh dill to a Mason jar. (Stand the dill upright). Fill the jar with cucumber slices, making sure not to back too tightly.
In a small saucepan, combine water, white vinegar, salt and sugar. Stir, and boil until salt is completely dissolved.
Carefully pour the hot vinegar brine over the cucumbers in the Mason jar. Leave a 1/2-in. space at the top. Use a clean spoon to push down any the ingredients.
Wipe the rim of the jar with a clean towel. Place the lid on the jar but do not twist down. Let the jar cool to room temperature. Then, seal and refrigerate for at least 24 hours. (Pickles taste best after a few days.)
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