From the kitchen: The Best Pickles EVER!
When you’re husband decides he wants to get in the kitchen and make something yummy…you sit back, kick up those heels and give the man free rein. Evan’s a pretty good cook all around, but there are a handful of things that he’s the master of at our house: 1. fried eggs, 2. braised short rib, and 3. pickles! I can’t really remember the first time or why Evan ever started making pickles, but I’m so glad he did. They are good! REALLY good! So good, we gave them out at our wedding as favors. The secret (we think) is in his no-cook brine, it helps keep the pickle chips firm and crispy, even weeks later. For years, Evan kept his recipe a secret. He wouldn’t even share it with his own family! And if we weren’t married, I’m not sure he would have ever shared it with me either! But recently, he decided it was silly to keep this recipe to himself. Recipes were made to be shared, right? Right! So here it is guys, for the first time ever, the Parsons recipe for refrigerator pickles just for you! It’s the simplest thing in the world, but so SO delicious! I hope you enjoy them as much as we do! -xo
p.s. these guys make excellent gifts!
The Best Pickles EVER! (original recipe by my husband, Evan Parsons)
Yields: 6-1/2 pint jars
- 6 pickling cucumbers (pick the firmest ones you can find)
- 6 whole cloves garlic, peeled
- 1 1/2 teaspoons dry dill (works better than fresh in this recipe)
- 1 cup distilled white vinegar
- 3 cups water
- 4 tablespoons finely ground sea salt (finely ground is important as it dissolves faster)
- 6- 1/2 pint mason jars like this one
Making the brine:
- In a large measuring cup with a pouring spout (4 cups or larger), combine vinegar, water and salt. Stir well, until salt is dissolved. Set aside.
- Slice cucumbers into 1/2″ thick chips (rounds).
- Fill jars with sliced cukes, each will hold about 1 whole cucumber. Add 1 garlic clove and 1/4 teaspoon dry dill in each jar. Top jars off with brine mixture until just full. Screw lids on tight and refrigerate for at least 1 week. These guys get better with time, we like them best after 2 weeks. Jars keep in the fridge for up to 2 months. ENJOY!
(NOTE: We’ve tested a variety of cucumbers and found that pickling cucumbers are, BY FAR, the best choice. We recommend them for this recipe)