Refrigerator Pickles

 There are few things I enjoy more than gardening and growing tasty foods.  One of my favorites to grow - quick, easy, and prolific - is cucumbers!  Since there's only so much you can eat at one time, and they really are prolific, this quickly means needing a recipe for pickles!

There are two main 'categories' of pickles.  Heat-canned pickles, which are shelf stable and can be stored almost indefinitely; and refrigerator pickles, which are simply cucumbers soaked in the pickling brine, and must be kept in the refrigerator.  For those unfamiliar, think of the difference between, say, Vlassic dills on the grocery store shelf, versus Claussen pickles in the refrigerated section.  The uncooked, needs-refrigeration variety are always my favorites, crisp and fresh tasting.

Most of these recipes say they're good for up to a month in the fridge, but I've found them to have a much longer shelf life, if you avoid sticking your fingers in the jar.  Use a fork!  Otherwise you run the risk of introducing microbes off your fingers which can accelerate your pickles going bad.

Ingredients:

(per quart)

• 1½ c. water
• ¾ c. vinegar
• 1-1½ Tbsp pickling salt*
• 6 sprigs of dill or 3 tsp of dill seed (or a combination thereof, 2 sprigs fresh dill=1 tsp dill seed)
  
• 1-3 cloves of garlic to taste (I use 2 large or 3 smaller, and it's quite garlicky)
  
• 2 tsp peppercorns
• 4-8 pickling cucumbers, depending on size
  

Optional:

• 1 tsp mustard seeds
• 1 bay leaf
• ~½ tsp crushed red pepper flakes, to taste

*do not use iodized table salt!  Kosher or pickling salt only.

 

Directions:

1. Trim the ends off the cucumbers (there is an enzyme in the blossom end that will make the pickles get mushy if left intact) and slice into rounds, halves, or spears (quarters)
2. Peel and roughly chop garlic.
3. Add dry ingredients (other than pickles) to quart jar. 
4. Mix water and vinegar together, then pour about ¾ into the jar.  Close lid, and shake well, until salt is completely dissolved.
5. Pack cucumbers into the mixed brine.  
6. Close and shake well.  I always try to make sure some of the seasonings are above the cucumbers.
7. Place in refrigerator, and allow to sit a minimum of 48 hours.  Shake occasionally to better blend flavors around.
8. Enjoy!
   

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