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Refrigerator Pickles

by on October 1, 2014 in Canning October 1, 2014 Canning
See post on Cynthia @ Whole Food | Real Families’s site!
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Description

Homemade pickles are so easy to make and they taste so much better than store-bought. Plus you can make ‘em like you like ‘em.

Ingredients

  • 10  Pickling (Kirby) Cucumbers, Ends Cut Off And Discarded (Leave Them Whole, Slice Into Spears, Or Cut Into Thin Coins, As Desired)
  • 2 Tablespoons Dill Seeds
  • 1 Tablespoon Whole Black Peppercorns
  • 3 cloves Garlic (peeled But Still Whole)
  • Whole Peppers, Red Pepper Flakes, Coriander Seeds, The Possibilities Are Endless
  • ½ cups Distilled White Vinegar
  • ¼ cups Filtered Water
  • 1 Tablespoon Kosher Or Pickling Salt

Preparation

Add cucumbers, dill, peppercorns and garlic (plus any additional favors) into a 1 liter jar. Combine vinegar, water and salt in a second jar. Put the lid on and shake until salt is dissolved. Pour brine over pickles.

Close jar and gently turn it up and down to distribute spices into the brine. Put it in the refrigerator. Every time you go to the fridge over the next few hours, gently turn jar up and down to redistribute spices. Cucumbers will taste like pickles in a few hours but taste best after spending the night in the fridge. Eat cold and enjoy!

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