Yes, I do own a Paul Frank Pickle Pants wallet. It’s one of my favorite Paul Frank designs ever.
I loved pickled vegetables. Okra? Yes. Green Beans? Check. Carrots? Peppers? Yes! But mostly, I love pickles in their original cucumber form. My grandma used to can pickles and beets and store them in her cellar. That was an all day process and I didn’t really want to do that right now. I wanted something that could be made quickly and easily. So, I decided to make some refrigerator pickles. I started with plain, dill pickles:
They turned out really well. So, I decided to make a couple more jars: dill and then a jar of spicy garlic pickles:
You can make as little or as much as you wish. It’s only me here, so, I make one or two jars at a time. These keep in the fridge for a week. This recipe doesn’t require sterilizing jars and lids, but, please make sure you have super clean jars/lids. I used Ball 16oz mason jars.
Quick and Easy Refrigerator Pickles
- 2-3 Kirby cucumbers, thoroughly washed
- 1-2 TB salt
- White distilled vinegar
- sprig of dill, chopped
Wash the cucumbers and slice into 1/8th inch pieces, pack tightly into the jar until they reach the lip of the jar. Pack those suckers down. Add the dill and salt (you may want to start out with less salt, it’s up to you. You can also add a clove of garlic or teaspoon of crushed red pepper flakes if you’re making spicy pickles). Then, pour vinegar over cucumbers, leaving a little room at the top. Screw lid on tightly and shake jar to mix up salt, dill, etc. Put in refrigerator and remember to shake the jar every few hours. You will have pickles in about 4-5 hours, or, leave overnight and enjoy the next day. Really, you can’t go wrong here.