My husband is obsessed with dill pickles. He eats them every night, and we go through many jars per month. I have been toying with the idea of doing some preserving (canning. I know. I’m crazy.) and thought that maybe doing something like fridge pickles was a good bridge into it.
Refrigerator pickles are exactly that… pickles that cure in the fridge. You can eat them after a day and they last for about 2 months in the fridge.
It takes no more than 10 minutes to get these babies in the fridge, which is pretty darn fast. The hard part is waiting until the next day to eat them. They remind me of Claussen pickles, and made me feel like a domestic goddess for making my own dang pickles!
- Pickling cucumbers - sliced into spears
- 1/4 tsp black peppercorns
- dash red pepper flakes
- 1 tsp dill seed
- 1 clove minced garlic
- 3 tbsp Kosher Salt
- 3 tbsp Sugar
- 1 1/4 c. White Vinegar
- 2 c. water
- Put spices in jars.
- Add cucumbers.
- Whisk brine ingredients until sugar and salt are dissolved.
- Pour brine over cucumbers.
- Put lids on jars and refrigerate 24 hours.