They opened a new amusement park in Gulf Shores, which is about an hour from my house.
I’ve mentioned before that I love Disney World, although that’s a bit of an understatement. I’ve lost count of the number of times I’ve been, but I know it’s been over twenty, possibly over thirty.
My daughter and I used to run half marathons together, before med school took over her life, and one year, we decided to go for the coast to coast medal-which means you run a half marathon at Disneyland and then one at Disney World. We did. Two weeks apart. That was a lot of traveling, a lot of training, and a lot of money.
My husband is a very patient man.
Most of what I love about Disney is the atmosphere. The other part is the roller coasters. I’ve loved roller coasters ever since I can remember. My youngest brother and I are twelve years apart and I can remember taking him on coasters when I was a teenager and he was just barely old enough to meet the height restrictions.
And then they opened and an amusement park near my house. Like I was going to pass that up. We spent the day out there about a week ago and, while it was no Disney (what is?), we had a great time. We stopped for lunch at this restaurant in the park, and they had delicious homemade pickles. My grandma used to can pickles, but she made the gross kind-bread and butter. Grandpa loved them. I mentioned in a previous post that grandpa loved peanut butter and sweet pickle sandwiches. I guess the sandwiches wouldn’t have been as good with dill pickles, but that’s hard for me to say.
I think they would have been just as bad either way.
Anyway, she didn’t can dill pickles when I was growing up, but the process isn’t that much different—there’s just a lot more sugar involved in sweet pickles. So I’d seen it done before, and I knew I could pull it off. Once I had the ones at that restaurant, I wanted to make my own. I couldn’t find their recipe, but that didn’t matter. Homemade dill pickles are good no matter how you make them.
And these refrigerator pickles are so simple, there’s really no reason to buy them in the store. One of my most popular recipes is my mayhaw jelly recipe. I love that stuff, but by the time you wash, juice, sterilize, boil, can, and process, you’re in the kitchen most of the day. Refrigerator pickles take about ten minutes to prepare, then all you have to do is pop them in the fridge and let them soak for about a week. I cut them thick and eat them straight out of the jar, but they’re also amazing on my husband’s jalapeño pepperjack burgers.
Refrigerator Dill Pickles
2 cups water
1 cup white vinegar
1 tablespoon salt
1 bunch fresh dill
2 cloves minced garlic
Wash and trim dill, then place inside a quart jar. Wash and slice cucumbers to desired thickness and place in jar on top of dill. Add minced garlic to jar. Place one cup of the water in a pot and bring to boil. Add sugar and salt, stir until dissolved and remove from heat. Add remaining water and vinegar to water/salt/sugar mixture, stir, then allow cool completely. Pour cooled brine over cucumbers and seal jar tightly. Allow to stand in refrigerator for one week. Eat within 4 to 6 weeks.