I made some refrigerator pickles last weekend, to see if they have the crispness I am going for, and they were fantastic. And I took some pictures!
It's a lot simpler than the processed pickle recipe.
- Pickling cucumbers - look for dark green, firm cucumbers without white spots
- 6 c. water
- 1/4 c. kosher salt
- 2 Tbsp white vinegar
- bay leaves (1 per jar))
- 1/2 c. chopped dill
- 8 cloves chopped garlic
First, wash the cucumbers.
Then, make up some brine. Water, kosher salt, and vinegar.
- 6 cups water
- 1/4 cup kosher salt
- 2 tablespoons white vinegar
Bring to a boil, then cool to room temperature.
Then, coarsely chop some dill and garlic.
- 1/2 cup coarsely chopped fresh dill
- 8 large fresh garlic cloves
I didn't want to get the whole vat of boiling water going, so I boiled a kettle and poured boiling water into each jar to sterilize. Then I put in each of the 2 jars:
- half the dill
- half the garlic
- 4 peppercorns
- a bay leaf
- half the cucumbers
Then, pour the brine into the jars.
Make sure they are filled up to the top and that all the cucumbers are covered.
Then lid them up and put them in the fridge for 7 days.
They are really good, and after 2 weeks they are even better. I think they will last a month or more in the fridge, but I am not sure because I always eat them quickly.