Recipe: Fridge Pickles

 

 Fridge Pickles

NOTE: Feel free to play around with your ratios of vinegar to water and your amount of salt. I like my pickles more tangy and less salty so I use 1 part water to 2 parts vinegar and 2 tsp of salt (Normally you pickle with a 1:1 ratio of water to vinegar). Also feel free to add spices and other veggies like mustard seeds, peppercorns, hot peppers, etc. The measurements I used are for a single 16oz mason jar. For larger jars, add as much garlic, dill, and fit as many cucumbers as you can. You can also keep your cucumbers whole instead of slicing them. Have fun with your pickle creations!!

Ingredients

2 Pickling Cucumbers 
1 Large Clove of Garlic
A Few Sprigs of Fresh Dill
2 tsp Celtic Sea Salt or Kosher Salt 
1 Cup Distilled Vinegar
1/2 Cup Boiled Water

Directions

1) In a large bowl, add in a good amount of ice cubes and cover with water. 

2) Slice your cucumbers to your desired thickness and then place your cucumber chips into the ice bath. (This will keep your pickles crisp.)

3) While your cucumber slices bathe, slice your garlic and boil the water for your brine. 

4) Add 1/2 cup of water to a bowl along with 1 cup of distilled vinegar. Add in your salt and mix until the salt is dissolved. Let the brine sit until it cools completely. 

5) When the brine is cooled, take your cucumber slices out of the ice bath and pat them dry with a paper towel. 

6) Grab a mason jar and add your garlic, then your cucumber slices, then top the cucumber slices with fresh dill. (Make sure you really shove those cucumbers in the jar.) 

7) Slowly ladle the brine into the filled jar. (You may need to gently tap the jar on a hard surface to release any air bubbles.) Do not overfill the jar. You want to leave some space at the top so the vinegar will not corrode the lid.

8) Once your jar is filled to your satisfaction, place the lid on top and pop the jar in the fridge. Your pickles will be ready in about 12 hours but taste better the longer they sit. (I usually let mine sit for at least 24-28 before diving in).

Enjoy!!!!

Love, 
Alexis