refrigerator dill pickle recipe?

[politicat]

I used to have one.... It musta wandered off somewhere....

I've got pickling cukes up to my elbows, and enough dill for a small army of salmon. All of my dill pickle recipes right now are canning recipes, and I don't wanna can; that is still too much standing on a knee that's only 5 weeks post-op.

Any tried and true recipes out there?

[wakemeupwhenitsover]

1. would a recipe for cornichons be okay?

or is that not what you're looking for?

best

[politicat]

2. Sure....

Stick it to me!

[wakemeupwhenitsover]

3. This is Gloria Pepin's recipe.

I also checked out Bouchon, (Keller's new book) from the library & noticed he used her recipe also.

I have no idea if this is what you're looking but here you go

Cornichons

Tiny cucumbers (2 to 4 inches long)
Kosher salt
Tarragon sprigs
Black peppercorns
Bottled pickled cocktail onions (in vinegar)
White vinegar

Rub cukes w/clean damp cloth to remove any prickers. Place in a small stainless steel bowl & toss w/a light coating of salt. Refrigerate uncovered overnight.

The following day, remove cucumbers from bowl & wipe with a dry cloth. Place a sprig of tarragon, several black peppercorns & a few pickled onions in a lidded pint jar. Add cukes (pack loosely) & enough vinegar to cover them. Seal jar & refrigerate.

Next day, repeat w/newly picked & salted cucumbers continuing to add vinegar to cover each batch. When the jar is half full, add another sprig of tarragon, a few more onions & vinegar to cover. (A pint jar needs about 3 cups of small cornichons since they give up liquid after salting)

When the jar is full, top w/a final sprig of tarragon. Seal & write date on jar. Store in the refrigerator or a cool place. They need at least 6 weeks for optimum flavor & can be kept up to one year.
edited for spelling

[babylonsister]

4. Here's another, from Food & Wine, 8/81:

New Dill Pickles

5 Kirby cukes, about 4"
2 crushed cloves garlic
2-3 large dill sprigs
1/2 c. distilled white vinegar
1/4 cp coarse salt
1/2 tsp dill seed
Wash cukes and place in bowl w/garlic & dill.
Bring vinegar, salt, dill seed and 3 cps. water to boil,
cover and simmer 5 minutes.
Cool and pour over the cukes. Refrigerate.

I recall this was a good, easy recipe, but haven't made them
in years. Enjoy!

[demnan]

5. My brother's recipe for half sour pickles

makes a quart

add cucumbers to container, add 1/4 kosher salt, 10 garlic cloves, dill to taste and a couple of dryed hot peppers. Cover with 1/3 distilled vinegar and 2/3 water. Refrigerate for a few days until ready.

[eleny]

6. My mom used to make half-sours in a crock

No canning. She would use the same recipe for making pickles in the jar but she would put them in a crock and leave it in a corner of the kitchen. That was NYC in summer, so anywhere in your kitchen would be fine up there. She would put a plate on top of the crock and weight it down with a stone. After a week, check the flavor. When they're the way you like them, put them in a jar and refrigerate.