Refrigerator Pickles
Serves 1
Directions
- 1Slice the cucumbers and prepare other ingredients like jalapenos and garlic.
- 2Add cucumbers to each clean jar.
- 3Add spices to each jar: mustard seed, a few allspice berries, Aleppo pepper (for spicy ones), jalapenos, and garlic cloves (2 per jar).
- 4Add two bay leaves to each jar.
- 5Layer with more cucumbers and additional spices.
- 6Add fresh dill to some jars.
- 7Combine 4 cups of vinegar, 1 cup of water, 1-2 tablespoons of sugar, and 2 tablespoons of pickling salt in a pan.
- 8Bring the brine to a roaring boil until all sugar and salt are dissolved.
- 9Turn off the heat and let the brine cool for about five minutes.
- 10Pour the brine into a measuring cup for easier transfer, then pour into the jars, ensuring the jars are warm to prevent cracking.
- 11Let the jars cool slightly, then wipe the rims and secure with a lid.
Ingredients
- 2 large Kirby cucumbers or pickling cucumbers
- 10 smaller ones pickling cucumbers
- garlic cloves
- fresh dill
- 2 jalapenos
- 3 tbsp mustard seed
- 1 tbsp allspice berries
- 2 tbsp black peppercorns
- 1 tbsp Aleppo pepper
- 1 tbsp whole cloves
- 2 per jar bay leaves
- 4 cups white distilled vinegar
- 1 cup water
- 1 tbsp sugar
- 2 tbsp sugar
- 2 tbsp pickling salt (Morton's brand)
Equipment
jarssilicone garlic peelerpanmeasuring cup
Tips
- The longer you wait to consume the pickles, the better they taste.
- Ensure jars are relatively warm before pouring in hot brine to prevent cracking.
- You can use pre-made pickling spices if you don't want to make your own.
- Pouring brine into a measuring cup first makes it easier to transfer to jars.
- Wait 24 hours to consume for best flavor, but longer is better.
- These are refrigerator pickles and need to be kept in the fridge since they don't have a proper seal (unless canned in a water bath).
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