We have a bit of a disagreement in our house. I love cucumbers but totally dislike pickles while my husband can’t stomach cucumbers but could eat pickles all day long. So, what to do with our huge harvest of cucumbers this season? Easy. I ate as many as I wanted {usually dipped in some yummy ranch dressing or dip of some kind}, and when I couldn’t eat another cucumber, I used the rest to make several quarts of refrigerator pickles.
Easy & Delicious Refrigerator Pickles
Ingredients
- 9 cups water
- 3 cups apple cider vinegar (or white vinegar)
- 1/4 cup coarse sea salt
- 3 tbsp peppercorns
- 3 tbsp mustard seeds
- 3 tbsp coriander seeds
- fresh dill weed
- 12 bay leaves
- 24 garlic cloves, peeled
- 5 large cucumbers
- 4-5 quart sized mason jars
Instructions
- Brine:
- Bring the water, vinegar, and salt to a boil. Allow to cool completely!
- Spice mix:
- Combine peppercorns, mustard seeds, and coriander seeds and set aside.
- Prep the jars:
- Grab your mason jars and set them out on the counter of your kitchen. They do not need to be sterile, since they will be refrigerated, but they do need to be washed and clean. Put 3-4 sprigs of fresh dill in each jar, followed by 2 bay leaves, 4-5 cloves of garlic, and 1+ tbsp of spice mix.
- Cucumbers:
- Wash and quarter lengthwise. You may need to trim the cucumbers so they fit into the jars, leaving 1/2 inch of space at the top. Pack jars with cucumbers. *You could also cut the cucumbers into pickle chips!
- Pour cooled brine into the jars, making sure they completely cover the cucumbers. Wipe rim with a clean paper towel, then top with lid and ring!
- Refrigerate immediately. Allow to pickle for 72 hours before enjoying. These should keep good in the refrigerator for 6-12 months! My husband said after a week they were perfect and completely lost their "cucumber" taste.
Trust me, the pickle lovers in your house are sure to enjoy them!
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