These are by far the best pickles I have ever made. They are crisp, with the perfect amount of dill and garlic. Not too tangy or salty. A little sweet. Calling them my favorite is saying a lot, since I’ve spent the summer thus far making jar after jar of pickles.
I’ve mentioned how I can’t keep up with my cucumbers this year- my 2 plants pretty much went bonkers- and the easiest way to deal with them has been to slice those babies up and store them in brine (ie make pickles).
I’ve gone through several batches of these lacto-fermented pickles made with garlic cloves instead of garlic scapes, and I love them because they’re so healthy, but lately I’ve also been making refrigerator pickles in a brine of rice vinegar, a little organic sugar, sea salt, black peppercorns, dill, and whole garlic cloves. My family prefers this kind to the lacto-fermented ones, and frankly I sort of do, too. That’s how I made the pickles you see here…the only problem is I can’t for the life of me remember the exact recipe I used!
Do you ever do this? Create something fantastic, then realize you don’t remember exactly how much of each of the ingredients it took to get there? I must admit that I often forget to take notes when I am making something new. When I am in the moment, I tell myself I will remember the recipe. I don’t remember days or weeks later when it comes time to blog about it, though!
It’s making me nuts that I didn’t write the recipe down for these: it’s the vinegar, sugar, and salt I am not positive about. I know the approximate measurements, but I don’t want to hazard a guess and end up leading you astray. And having your pickles suck. I’ve got a drawer full of cukes in my fridge (plus more in the garden) so you can bet I’ll get this figured out. And when I do, I’ll tell you how to make my favorite garlic dill pickles. I promise.