My lovely husband would live on these refrigerator dill pickles if he could. A good dill pickle can set the entire mood for the evening. It can take all his cares from the day and have him singing musical numbers. Well, not really. But he might sing a really good Police song.

Do you follow Shannan Martin? She’s amazing. Her heart for loving people – all people – will inspire you. In addition to loving people, she is an expert on all things pickles and salsa related, including tacos. My food of choice involves anything drenched in chocolate or cheese. Brian’s food of choice involves anything that salt might be best friends with. It took me 10 years to learn to make our pantry look how his looked growing up, or at least a mix of our childhood homes. After I learned that (finally), we were so much better about eating what we had in the house. But, that’s a story for another time.

Back to Shannan. She told me to make these pickles, so I did. Brian did an Irish jig the first time he tasted them, so I knew we had a hit. The entire jar was gone in one sitting. (Riley and Mary Alice are his pickle buddies).

Recipe

Supplies:

• Quart jar

Ingredients:

• 1 T table salt
• 1.5 T sugar
• 1/4 t black peppercorns (heaping)
• 1/4 t mustard seed (heaping)
• 1 T chopped garlic (about 4 cloves)
• 1/2 cup white vinegar
• Fresh dill to taste (I used one head of dill and a 3″ section of the feathery stuff)

Directions:

• First fill the jar with warm water, screw a lid on, and then shake until the sugar and salt have dissolved.

Super easy. These will keep for about 2 weeks, unless you live in my home and they will last through one session of setting the table.