Happy Monday, Friends! Today I'm sharing a tasty recipe you can whip up in no time--no canning required! In fact, I promise these refrigerator pickles are so crisp and delicious, you'll never want store-bought again...
Last month, I shared a beginners guide to hydroponic gardening. It has grown so much that I decided to use my fresh dill to make homemade pickles.
Here's what you'll need:
Pickling cucumbers ("Bumpy" are best!)
(One bag of pickling cucumbers makes several jars.)
Garlic gloves* Fresh dill
Clean jars*Label (optional)
Cooled brine:
1 1/4 cups white vinegar
3 cups water
1 tablespoon salt* 1 tablespoon sugar
Ready to make your own? Start by heating the brine ingredients on the stove until the sugar and salt are dissolved. Allow to cool completely.
Next: While the brine is cooling, cut the cucumbers into thick slices and bruise garlic cloves. Then: Fill the jars halfway with cucumbers, add dill and garlic, and top off with more cucumbers. {TIP: This is the perfect time to recycle food jars as the pickles are refrigerated--not canned.}
Last: Once the brine is room temperature, fill the jars, cover with a lid and refrigerate. Optional: Add a cute label to record the date--also fun for gift giving!
Refrigerate for two days before eating and enjoy!
HONORED TO BE FEATURED HERE:
Cecelia,
ReplyDeleteThese bring back memories as my Mother used to make these!! Thanks so much for all your visits!! Stay Safe, Healthy and Happy!!
Hugs,
Debbie
I cannot wait to try this, I just love pickles. Thanks for sharing.
ReplyDeleteI am so excited to try these. Pickles are one of my favorites.
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