Refrigerator Pickles

It summer, you have a ton of cucumbers fresh from the garden, and you are craving pickles NOW! You begin to make your favorite pickle recipe and then wonder if there was a way you could eat fresh-from-the-garden pickles sooner than your standard recipe makes. Well – you are in luck, because just 48 (or less) hours from now you can enjoy garden fresh pickles!

This summer we have been enjoying cucumbers from both our CSA and our neighbors garden. The “regular cucumbers” have been usually just cut up into a Salad with Tomatoes or basically just eaten as is, but the Kirby Cucumbers are just shouting to be made into pickles!

As I write this, I have just finished making my 4th jar of these things of the summer (the “jar” pictured here is actually my trifle bowl which is what I made the first batch in, other batches have been made in an extra large pickle jar leftover from store-bought pickles). Why, you may wonder, have I made four batches… well it may be because I have (almost single handedly)  eaten the first three batches. There may have been more than one day that I came home from school and eaten large amount of pickles, but the way I look at it is there are much worse things I could pig out on!

Even my Pickle-Indifference Fiance enjoyed these as they were not too acidic and had lots of crunch to them! Feel free to add some more pepper flakes to spice it up or vary spices to match up with what you have or what your family likes.

FAST Refrigerator Pickles

Refrigerator Pickles
 
Prep time
Total time
 
Author:
Ingredients
  • 3 cups apple cider vinegar
  • 3 cups water
  • ¼ cup pickling salt
  • 2 tablespoons of sugar
  • 2 tablespoons of pickling spice
  • 12 fresh garlic cloves, peeled
  • lots of fresh dill (or Dill Seeds if you don't have fresh)
  • 2 -3 lbs cucumbers, sliced (enough to fill the jar)
Instructions
  1. Combine cider vinegar, water, pickling salt and sugar in a pot. Bring to a boil while stirring occasionally. Put dill, garlic and pickling spices in large jar. Add sliced cucumbers. Pour in cooled brine.
  2. Wait 48 hours.
adapted from A Country Farmhouse

 

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And I leave you with this, Today’s Question of the Day… What food do you feel the need to have NOW when you want it?

 

Comments

Refrigerator Pickles — 3 Comments

    • they have not lasted more than a week in my house because I ate them all – but because of the vinegar & quick boiling, I assume they will be good at least a month, if not longer!