I made pickles in less than half an hour! Yup, it’s true. They came out great and are a real hit. And the best part is that they are crunchy.
I based my recipe on the one found here. With the exception of the spices and the dill, everything came from my garden. I did some research and found that refrigerator pickles will last for a long time. Some say three months and others say up to a year. Trust me – yours will not last that long!
The brine is also excellent for pickling zucchini, beans, cauliflower, carrots or whatever else you feel inclined to pickle.
- 3 to 4 pounds pickling cucumbers
- 1 Jalapeno
- 1-2 cloves of garlic
- Fresh dill
- Dill seed
- Pickling spice (with cloves removed)
- 6 cups water
- 2 cups white vinegar
- ⅓ to ½ cup of kosher salt
- Make sure jars and lids are clean. Run through the dishwasher or sterilize in boiling water, then cool jars.
- In each jar place cucumbers, a clove or two of garlic, one jalapeno sliced into thirds and a sprig or two of fresh dill. Add a pinch of dill seed to each jar. Cucumbers can be sliced into rounds or spears - whatever you prefer.
- In the meantime bring the water, vinegar, kosher salt and pickling spices to a boil.
- Pour the hot brine over the cucumbers and let sit at room temperature for 3 to 4 hours covered with a clean kitchen towel.
- Next cover and refrigerate.
- The pickles are best after 2 to 3 days but you can eat them as soon as 12 hours after making them.