Monday, July 4, 2011

Refrigerator Pickles

Many of you asked for my refrigerator pickle recipe. Despite my pension for being a fly-off-the handle, vicious liberal with extremist tendencies...I still like to share.
This is a super-easy, basic recipe that can be adapted in many ways.
Get creative and add whatever you like to flavor your cukes.

1 1/2 c water

1 1/2 c cider vinegar (no need to get fancy...the cheapest vinegar will give you the best flavor)

1 Tbsp Kosher salt ( I like Morton's, that other stuff just doesn't cut it)

3 sprigs fresh dill still hot from the garden sun

6 gloves garlic, crushed but left whole (squoosh them with the side of a chef's knife...make sure you know the chef)

1 Tbsp peppercorns

1 small onion, sliced thinly

cukes..little ones left whole or big ones cut into spears

1 cool, vintage Mason jar or something along those lines


Stuff everything into the jar except the water and vinegar. It doesn't matter if you layer it or just manage to get it all into the jar. The pickles will look prettier if you use some form of rhyme or reason when placing all the ingredients into the jar.

Place water and vinegar in a small sauce pan. Heat until just before boiling. There is no reason to worry if the liquid actually reaches a boil. It won't make a lick of difference in the long run.

Pour the liquid into the stuffes jar. it should just fit.

Put the lid on the jar and leave it on the counter until it has cooled. Place in the fridge for 24 hours. Eat your pickles as needed.

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