Here is our pickle recipe. We are happy we're getting to share it around the school as making refrigerator pickles is something special that she and I do together. This recipe grew out of years of experimenting with pickles, all-cold or heated, and some more recent smaller experiments over the summer of 2014. There are many ways to adjust this recipe for your own preferences.
1 large bunch fresh dill with seed heads
4-6 cloves garlic, peeled and pressed (sliced in half or smaller if very large)
½ peck of small cucumbers (pickling variety or other small cucumber)
~4 C water
~½ C white vinegar
~2-3 Tbs. kosher salt
3-4 16 oz jars with lids, or
a large plastic air-tight container with lid
Add garlic and dill to the bottom of each container.
Cut the cucumbers into spears, slices, or whatever shape you like. Add the cucumbers to the jars, packing in as many as you can without having to force them in.
In a large bowl combine the water, vinegar, and salt. Stir well until the salt is dissolved. (You can heat the water to help the salt dissolve, but let the mixture cool thoroughly before pouring over the cukes.)
Pour the mixture into each container of cucumbers so that they are completely covered. Top with additional dill if desired. (Make additional brine if you need more.)
Refrigerate for a minimum of two days. We’ve found that the pickles tend to develop the best flavor when left for about 2-3 weeks.
The ingredient values can shift depending on your taste preference, and the brine is very forgiving. We tend to like more vinegar-y pickles. Although this recipe does not include any sugar, if less vinegar is used the pickles tend to end up slightly sweeter than we like. With that in mind I tend to use more vinegar and a bit less salt. We also really like garlic, so we usually use something stronger like German White and use quite a few cloves (6 at least, sometimes more). The garlic also tastes great by itself after pickling.