We are a pickle loving family. Even Fin loves a good dill. Is that strange for a 14 month old? Probably not since she is the spawn of dill addicts.
Since pickling cucumbers are all over the farmer's markets at this time of year, I figured I'd give it a whirl and try to make my own dills (I'm a canning virgin). Since traditional canning seems way too complicated and precise for me, I went with the refrigerator version. I mostly followed the recipe from here....except that it says to leave the pickles on the counter for 4 days without a lid. I couldn't handle that, so I read a few other recipes, which all said to put them in the fridge as soon as they are cool. I liked that version much better.
Now all we have to do is wait a week until we can eat them!!!! I hope they taste as good as they look.
How about you? Any canning experts out there? Have you tried refrigerator pickles before? Do you have a tried and true recipe? Please share...maybe I can get over my canning fear this year.