You may never buy them from the store again, these refrigerator dill pickles are that good.
OK, I know, I know. As you’re reading this, I’m sure you’re thinking to yourself, “right lady, I already have sooooo much free time right now. Why would I ever waste my time making “Quick Refrigerator Dill Pickles?” But stick with me for a minute. Shelf-stable pickles are canned, so they have to be heated in jars, making a mushy, soft pickle. On the other hand, refrigerator pickles chill out in a tangy brine with the perfect balance of vinegar, salt, sugar, and spice. This gentler method leaves them with just the right level of crunch to accompany any sandwich, snack, or not-so-guilty late-night bite.
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