Preserving the summer harvest could not be easier with this recipe for refrigerator pickles! Enjoy!
Course
Canning and Preserving
Prep Time15minutes
Total Time15minutes
Servings4jars
AuthorErin
Ingredients
3lbsof pickling cucumbers, thinly sliced
4cupswhite vinegar
4cupswater
6to 8 teaspoons of pickling salt or kosher salt
4clovesgarlic, crushed
4sprigs of dill
Peppercorns and mustard seeds(optional)
Instructions
Because these pickles are not being "processed" in a boiling water bath, I like to recycle jars from my cupboard. I used four 16 oz glass juice jars for this project and they were a great size to give away to friends or keep for myself.
In each 16 ounce jar, pile sliced cucumbers over 1 crushed garlic clove. Top with a sprig or two of dill and 1 1/2 to 2 teaspoons of salt. Add peppercorns and mustard seeds if desired.
Combine equal parts water and vinegar - maybe a little heavy on the vinegar portion of the ratio. Pour vinegar and water combination over the cucumber slices until they are almost covered. Put the cover on the jar and give it a nice shake. Put in the fridge.
The pickles will be ready to taste test in a couple of hours - I think they are perfect after 1 to 2 days. Give the pickle jars a periodic shake to agitate the pickle juice a bit. The pickles will last in your fridge two to three weeks. Enjoy!