Refrigerator Pickles
How to make refrigerator pickles.
Ingredients
- 2 lbs cucumbers
- .25 ounce fresh dill
- 6 cloves peeled garlic
- 2.5 cups white wine vinegar
- 2.5 cups water
- 2 tablespoons sugar
- 2.5 tablespoons kosher salt
- 1 tablespoon pickling spice**
- 1 teaspoon black peppercorns
Instructions
- Wash the cucumbers and scrub off any prickly bits.
- Slice off the ends and then cut into spears, flat sandwich slices, or round slices as desired. Pack the cut pieces of cucumber into clean* jars with lids.
- Add two cloves of peeled garlic and some sprigs of fresh dish to each jar. Make sure you leave enough room in the jar to cover with the pickling brine and leave a little space below the lid (about 1/2").
- In a non reactive pot, heat up the vinegar, water, sugar, salt, pickling spice, and peppercorns. Bring to a simmer and cook until the salt is fully dissolved.
- Pour the hot pickling brine into the jars and cover the cucumbers with the liquid.
- Put the lids on the jars, allow them to cool to room temperature, and then place them in the refrigerator.
- Let the cucumbers marinate in the pickling liquid for at least 48 hours before eating. The pickles should keep in the refrigerator for up to a month.
Notes
*I ran all my jars through the dishwasher again before using them even though they were "clean" in my kitchen cabinet. You can also dunk the jars in a pot of boiling water.
**optional seasonings beyond pickling spice (link is to the one I bought on Amazon) could be red pepper flakes, dried dill weed or dill seeds, mustard seeds, fennel seeds, or different colored whole peppercorns.