2014 was the Year of the Cucumber in my garden. Two plants have yielded over 225 cucumbers and they are still growing strong! I have made everything cucumber under the sun! These refrigerator dill pickle slices are one of the new and successful recipes I have tried. The best part of this recipe is that you can make a single jar or as many as you want.
Slice cucumbers thinly (I use my food processor) and fill a quart jar with lid. Sprinkle 2 tsp. of kosher salt over the top. You can also add a crushed garlic clove and some onion slices too. (I added garlic and highly recommend it!) Then add 1 - 2 Tbsp. of chopped fresh dill *OR 2 or 3 dill flower heads*and 1/2 c. white vinegar. (This does not look like enough liquid, but as they sit the salt will draw the water out of the cucumbers and you will have plenty of juice.) Top with a tight fitting lid and shake well. Place in your refrigerator. Every time you open the frig for the next day, shake the jar of pickles. They are ready to eat in about 8 hours.
** I actually prefer using the flower heads because you don't get all the little pieces of dill - or grass as Brynn calls it!! - in your pickles. I just put the flowers in the jar first then layer on the cucumber and onion.