Basic Refrigerator Pickles
Crisp, tangy, no canning necessary
Equipment
- Pint Mason Jar
Ingredients
- 3-4 ea Pickling Cucumbers ~4" Washed, Quartered
- 1/4 Cup Sweet Onion Peeled, sliced thinly
- 1/2 Cup Vinegar Apple cider is best
- 2 tbsp Garlic Minced
- 1 1/2 tbsp Kosher Salt
- 1/4 tsp Sugar
- 1/4 tsp Black Pepper Corns
- 1/4 tsp Mustard Seeds Yellow
- 1 ea Jalapeno Pepper Washed Stemmed seeded, sliced
- 1/2 cup Water Filtered is good
- 1 tsp Dill weed ~ 5 sprigs fresh
Instructions
- Wash jar, lid and ring
- Place jar, ring, and lid in a medium saucepan, add water to cover and bring to a boil
- Carefully remove jar, ring and lid from water and allow to cool, do not touch the inside of the jar, ring or lid. Tongs swished in the boiling water work well here
- In the clean pint mason jar, pack cucumbers, onion, jalapeno, and dill sprigs if used, use the tongs, luke.
- In a small saucepan add water, vinegar, garlic, salt, sugar, peppercorns, mustard seeds, and dried dill if used
- Simmer until sugar and salt dissolve
- Once those are dissolved, remove from heat and allow to cool to ~130
- Fill the jar to 1/2 " of the top, place the lid, and secure the ring
- Place in fridge to brine for 24 hours
Notes
This is a basic pickling process, and a basic "refrigerator" pickle. Once can use many other vegetables, but I will caution to not skimp on the vinegar or the salt as this is the preservative, and the flavor.
These can be eaten after 24 hours, They will be better if you can wait a week.
They can last up to 3 months under refrigeration ..
These are cold processed pickles, they are not cooked, if it smells bad toss it out.
Nutrition
Calories: 71kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 10480mgPotassium: 112mgFiber: 1gSugar: 3gVitamin C: 8mgCalcium: 29mgIron: 1mg
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