Pickling — the easy way!

This year we decided to try pickling, and we figured we better dip our toes in the pool before diving in. We had such an abundance of cucumbers, and we decided to try the refrigerator method. No sterilizing jars or special equipment required. These pickles were perfect!!! Crunchy, delicious, and the best thing— SO EASY!

Ingredients:

1 1/4 cups distilled white vinegar (5% acidity)
3 TB kosher salt
2 TB sugar
2 cups cold water
1 3/4 to 2 lb cucumbers (about 6), cut into halves or spears
6 large garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 dill sprigs

Directions:

Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine mixture until ready to use. (We made this the night before).

We tried a few different methods of cutting the cucumbers. Some small whole pickles, spears, and slices- - they all turned out great!

You’ll want to stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If needed, add some cold water to the jars until the brine fully covers the cucumbers.

Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.