Garlic Fridge Pickles

  • 8-10 Kirby pickles, thinly sliced
  • 1/2 cup of water
  • 1 cup of Cider Vinegar
  • 1 Tbsp Salt
  • 2 cloves of garlic, smashed

Put everything but the pickles into a clean, shiny, quart  canning jar. Swirl it all around until the salt melts and everything is nicely combined. Add the pickles. Pack ‘em in there (but gently) til the jar is full with an inch to half inch of head space. If the liquid does not cover all of the sliced pickles, top it off with enough cider vinegar to do so. Cover tightly and store in the fridge. Now you have to wait at least four hours to enjoy your pickles, but 12 hours would be better.

Tossing in some other ingredients like a handful of chopped fresh dill leaves, red pepper flakes or a 1/2 tsp of mustard seed would be fun too. This is a pretty loose recipe, so you might find that you have an extra pickle, but when is that a problem? Let us know if you try it out!

Not into pickles? Cucumber salads are a great hot summer day dish. Here are a few dozen recipes fro tastespotting to inspire you!