Sassy and crunchy pickles – pronto.
Home made pickles are surprisingly easy to make. Just pickle them in the fridge – not on the stove top – and you’ll be amazed at how easy, fresh and crunchy they are. These beauties take just a few minutes of prep time and are ready in just 2 hours of chilling.
I have tried for more than 30 years to find a pickle recipe that is easy and also has the perfect balance of flavors and textures – and THIS it it.
I followed the basic recipe of Mountain Mama Cooks Refrigerator Pickles, with a few tweaks of my own. I added just a bit of sugar to give the sour just a little sweet balance. And I added in some sliced red jalapeños for a touch of heat.
Perfect nosh for your next picnic!
— Posted by Donna
QUICK REFRIGERATOR PICKLES
1 bulb garlic, cloves peeled
5 cups water
2 cups white vinegar
3 tablespoons pickling salt
2 tablespoons sugar
1 tablespoon dill seeds
1 tablespoon mustard seeds
2 tablespoons multicolor peppercorns
1 pound kirby cucumbers, sliced into spears lengthwise
A few small red jalapeños, thinly sliced
Bring garlic cloves and water to a boil and boil for 5 minutes. Add in vinegar, salt and sugar and cook until dissolved, about 1 minute. Add in dill, mustard and peppercorns.
Pack the cucumber spears into jars lengthwise. add in sliced peppers. Remove garlic cloves from brine and add into jars.
Pour hot brine into jars. Let cool on countertops and then refrigerate.
You can eat the pickles after a few hours. They will keep in the fridge for up to 4 weeks.