I love the strong aroma and bright flavor of fresh dill, so I was super excited to have a few items in the farm share this week that I knew would make delicious dill pickles. No need to drag out your canning equipment for this recipe; these refrigerator pickles are quick and easy.
Dill-Pickled Scapes, Fennel and Radishes
makes 2 large jars
- 3 C water
- 2 C apple cider vinegar
- 6 tsp kosher salt
- 4 tsp whole black peppercorns
- 6-8 whole sprigs of fresh dill
- 4-6 medium radishes, sliced
- 6 garlic scapes, cut into sections
- 2 fennel bulbs, sliced (I tried using the stalks but they were much too fibrous to eat)
- in a saucepan, bring the water, apple cider vinegar and salt to a boil
- stuff 2 glass jars with the peppercorns, dill, radishes, scapes and fennel*
- pour the boiling liquid over the vegetables, filling the jars all the way to the top
- cover and allow to cool
- store in the refrigerator for at least 24 hours before serving
* use a wooden skewer to help pack the dill around the veggies
