Let’s take a swim.
Left with an abundance of cucumbers in our refrigerator from a juice cleanse (and zero interest in juicing another cuke for awhiiiile), I decided to finally attempt refrigerator pickles. Since these were English cucumbers and not your typical pickling pickles, I wasn’t totally confident that they’d turn out well. And not totally mushy. Food texture fail. With such a serious outer skin though, I hoped that they would maintain some of their crunchiness.
Plus, with the killer combination of a small mountain of crushed garlic, loads of red pepper flakes, and a pile of dill, they had to at least taste good, right?
Well, drum roll please….
They. Are. Amazing. Like, light your pants on fire spicy, knock you on your butt garlicky, smells like summer dilly.
And they retained their crunch.
Why I’ve waited so long to do this, I have no idea. It was SO easy. And dayyyyyum, they’re so delicious.
With summer like 3.5 minutes away, I know what I’ll be doing. Crunching lots of these pickles fo’ sho.