I've been trying different 'refrigerator pickle' recipes for several years now and this has become my favorite-- it's totally customizable, easy ingredients takes a very small amount of time to accomplish and gives a really beautiful jar of pickles. They usually come out very crisp with a nice crunch. You can add more or less of the ingredients to the jars and do it your way! Enjoy.
Easy Refrigerator Garlic Dill Pickles
*this recipe makes 4 - one-pint jars*
ingredients:
-pickling cucumbers
-water
-white distilled vinegar
-kosher salt or pickling salt
-fresh dill
-minced garlic
-whole black peppercorns
-red pepper flakes
directions:
1. Sterilize your jars and lids (if using canning jars) You can use any heat/cold sensitive storage containers.
2. Wash and slice your pickling cucumbers - you can slice them into spears or chips. I personally think the chips look the prettiest in a bowl on the table but-- it's completely a personal preference.
3. Start your brine on the stove - 2 cups of water, 1 cup of vinegar & 1 tablespoon of salt. Bring it to a boil.
4. While your brine is coming to a boil start filling your pint containers with your other ingredients.
Each one-pint jar will get:
- 4 sprigs of dill
- 1/2 tsp or 1 tsp of minced garlic
- 1 tsp black peppercorns
- a tiny (or big) pinch of red pepper flakes
Once those ingredients are in the bottom you will stuff your jars with your sliced cucumbers-- but, be sure to leave enough room for the brine to fill in and around them.
5. Pour the boiling brine over the cukes, enough to cover but also enough headspace so you can give the jar a good shake once it's sealed.
6. Since this is a refrigerator recipe you do not need to use a water bath to seal your jars. Just simply put on the lids and seal with the rings. Give each jar a couple good twists to get everything mixed up.
7. Let the jars cool an hour or two before placing them in the refrigerator. It's best to let them sit for six days to reach full flavor but my husband usually tried to get into them around day five. I also give them a little shake every couple of days to get all of the flavors/brine mixed around.
After six days, pop them open and enjoy!
[they will last up to three weekends in the fridge]
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