Refrigerator Pickles
Refrigerator Pickles
These quick and easy pickles are the perfect use for those extra cucumbers you bought at the farmers market. They're crunchy and have a nice zing. You can easily adjust the spice to your taste. The pickles make great gifts if you can keep your family from eating them all! Recipe adapted from the Kitchn blog
Ingredients
- 2 pounds small cucumbers
- 1.5 cups apple cider vinegar
- 1.5 cups water
- 4 tsp pickling salt or fine kosher salt
- 3 cloves garlic one per jar
- 3 tsp dill seed or three sprigs fresh dill
- 1.5 tsp black peppercorns
- 3 tiny pinches red pepper flakes optional
Instructions
- Combine the 1.5 cups of apple cider vinegar and 1.5 cups of water and the 4 tsp of salt in a sauce pan. Bring to a simmer and cook, stirring often until the salt has completely dissolved and let cool
- Wash the pickles. I love these small pickles from the farmer's market.
- Cut the pickles into small pieces, as even as possible
- Place 1 tsp of dill seed, 1/2 tsp of black peppercorns and the tiny pinch of red pepper flakes (if using) in each jar
- Add the sliced cucumbers and peeled garlic clove on top of the spices. Fill the jar to just below the top leaving room for the brine and the cover
- Divide the cooled brine between the three jars and let cool completely
- Cover the jars and store them in the refrigerator for 48 hours.
- Serve them with your favorite burgers, hot dogs, sandwiches or by themselves as a snack. YUM!
