Munchie Monday: Refrigertor Dill Pickles

A week and a half ago I found a recipe for Refrigerator Dill Pickles.  You can start eating them the second day.  Sadly, I did not make a note of the recipe.  I must have done it directly from the internet.  What I remember is that you used vinegar, water, sugar, salt, dill weed, and a clove of garlic.  Well, I added the garlic since everything is better with garlic.

This is a picture of the pickles on about the third day in the refrigerator.  I ate one and found it nice and crisp and tangy.  Well, even a little eye-scrunchingly, mouth-puckery tangy!  It has now been almost two weeks.  They should be at their best. I think tomorrow we will have pickles as part of our lunch.  Well, I will. Dear One is not a dill pickle person.  He likes sweet gherkins.  I am thinking a nice tomato straight from the farm on some nice whole wheat toast with a smear of "basil bean dip" (which is what I call the no-oil pesto I make so visitors won't actually be expecting pesto.  This stuff tastes really good to me!) and several of these nice dill slices.