One Review
You must be logged in to post a review.
Quick Refrigerator Pickles
x
Print Options
Description
These are very fresh, fairly mild tasting, and have a crisp crunch. Great for small batches. This is my go-to recipe when I want to use up what came out of my garden but don’t want to be canning all night.
These can be eaten after just a few days but have better flavor if you can wait a week or two (I’m not great at waiting!). They’ll keep in the fridge for about 2 months and the flavor will continue to develop as they sit.
Ingredients
- 1 cup White Vinegar
- 8 cups Water
- ¼ cups Pickling Salt
- 4 heads Dill
- 4 cloves Garlic
- 2 Tablespoons Mixing Pickling Spices
- 2 leaves Bay Leaves
- 1 gallon Pickling Cucumbers
Preparation
Combine the vinegar, water and pickling salt in a medium saucepan. Bring to a boil and set aside to cool.
Place the dill, garlic, pickling spices and bay leaves in each jar. Fill the jar with cucumbers, cut in halves or quarters if they are large.
When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.
Related Recipes
Mom’s Homemade Salsa
by Chanda | My Farmhouse Table in
Canning
by Chanda | My Farmhouse Table in
Canning
Mom's Homemade Salsa with Fresh Tomatoes is an easy canned salsa...
Prep: Cook:
Serves: 9 Level: Intermediate
Grandma’s Dill Pickles
by Jennifer Locklin in
Canning
by Jennifer Locklin in
Canning
Our family's favorite dill pickles! Packed with garlic and fresh dill,...
Prep: Cook:
Serves: 36 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Rustic Quince Apple Jam
by Kate Ireland | peck of pickles in
Canning
by Kate Ireland | peck of pickles in
Canning
Rustic quince apple jam uses quinces with the skins on to...
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
rosee on 3.22.2011
Hi,
My daughter is quite fond of the sweet pickles . . . how much sugar should I add to this recipe?
You make it all sounds so simple . . .THANK YOU!