Refrigerator Pickles
easy and quick method to making delicious pickles!I love acidity in my foods. Which makes these quick refrigerator pickles so great! You don’t have to worry about canning and also they’re ready by the next day! I like to make these in bulk to munch on throughout the weeks.
These aren’t fermented pickles. Nor are they properly canned. They’re just a quick and easy way to make pickles at home to eat within a week or so. So, it is necessary to keep them in the refrigerator at all times.
Ingredients
THREE 32 ounce mason jars worth
3 pounds cucumbers, I prefer to use Kirby
2.5 cups water
2 cups vinegar
2 tablespoons salt
2 tablespoon sugar, add a lot more depending of preference
Garlic, to taste
Peppercorns, to taste
Mustard seeds, to taste
Fresh dill, to taste
Directions
Cut your cucumbers lengthwise in half and then into quarters. Be sure to cut off the root ends as they tend to make the cucumbers mushy over time. Set aside.
Add 2.5 cups water, 2 cups vinegar, 2 tbs salt, and 2 tbs sugar to a pot. Turn the heat to high and bring to a boil. Mix to make sure all the salt and sugar is dissolved. I let the mixture sit for 2-3 minutes to cool ever slightly.
Add your aromatics to your mason jars. I add 2-3 cloves of garlic to each jar along with 1 bay leaf (the tannins in the leaf apparently help the cucumbers stay crunchy). Then I sprinkle in peppercorns and mustard seeds to taste. Throw in a handful of dill as well.
Tilt your mason jar or container to the side and add your cucumber spears, packing them tight. I was able to fit a pound in each 32 ounce mason jar. Pour your brine into each jar until it covers the top of the cucumbers. Let it come to room temperature, then seal your lids and store them in the refrigerator.
The pickles should be ready in a day or so but they taste better after 3-5 days. These aren’t properly canned, so they NEED to be refrigerated at all times.
What else do you like to pickle besides cucumbers? I like carrots, cauliflower, and cabbage!
