These quick and easy dill pickles cured in the refrigerator deliver amazing pucker power and are ready to eat in just a few hours time.
My mom always called these dilly cucumbers. For as long as I can remember, they’ve signaled the height of summer. I can vividly remember standing in the kitchen as a kid. It was usually after coming inside from re-enacting Sound of Music with the neighbor kids (I NEVER got to be Gretel), riding my bike and hitting jumps like the boys did or practicing hitting tennis balls against the brick carport wall.
Pokemon Go? Musical.ly? Not even. We were outside doing and going. All. Day. Long.
We didn’t have air conditioning at our house. Instead the swamp cooler in the hallway at the end of the kitchen tried as hard as it might to chug out cold air in the dry, always oppressive, Utah summer heat.
Like we’ve always said, “It’s a different kind of heat. Not humid. Just damn hot.”