It may seem excessive to be DIYing your own pickles. But this quick refrigerator version is cheap, quick, and will give you the deep sense of satisfaction and accomplishment that is missing when you simply open a jar of store-bought dills.
Once you figure out this basic refrigerator pickling recipe, go wild. Using this method, you can pickle cauliflower, carrots, peppers, or string beans. (Pickled string beans go really well in a martini or a Bloody Mary).
Refrigerator pickling will keep your veggies for months, but not forever, and you’ll have to keep your jars in the refrigerator. If you use peppers, like jalapeños, lightly prick the skins to allow the pickling juice to penetrate the vegetable. Cut larger bell peppers into strips.
This recipe makes enough to fill four pint-sized mason jars.
- 16-20 small- to medium-sized cucumbers
- 1 head of garlic
- 16 sprigs fresh dill (other herbs
- 1 quart malt vinegar
- 4 tablespoons salt
- 1 pint water
- Wash and slice cucumbers into two-inch strips. Trim tips as necessary to fit into jars.
- Peel the skins of the garlic cloves and gently crush.
- In a large bowl, mix vinegar, salt and water until salt is dissolved. Add cucumbers and remaining ingredients making sure the cucumbers are completely submerged.
- Cover bowl and refrigerate for eight hours.
- Fills jars with cucumbers, brine, dill and garlic cloves, seal tightly and return to refrigerator.
*For sweeter cucumbers, add a cup of sugar to vinegar, salt, and water. Heat until sugar dissolves and continue with recipe.
*For spicier cucumbers add a teaspoon or two of red pepper flakes.