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)

1. in a saucepan, bring the water, apple cider vinegar and salt to a boil
2. stuff 2 glass jars with the peppercorns, dill, radishes, scapes and fennel*
3. pour the boiling liquid over the vegetables, filling the jars all the way to the top
4. cover and allow to cool
5. store in the refrigerator for at least 24 hours before serving

* use a wooden skewer to help pack the dill around the veggies