Refrigerator Pickles

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I don’t know about you, but #Rona has got me trying to figure out what to do with all the fresh produce I purchased early on. I’ve already thrown away brussels sprouts, mushrooms, and tons of lettuce. A friend of mine asked me what to do with some of their produce, which included cucumbers. I immediately thought of pickles. Pickles are very easy to make, especially if you already have the items on the recommended kitchen staple list.

There is a little bit of wait time before you can devour these, but I promise it’ll be worth it!

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Refrigerator Pickles

Ingredients

Refrigerator Pickles

• 6-8 pickling cucumbers or 2-3 regular cucumbers (I prefer English aka seedless)
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon red pepper flakes (more if you like it hot)
• 1/4 cup sugar
• 1 large sprig of dill
• 4 large cloves of garlic
• 2 bay leaves

Instructions

1. In a medium pot, combine all ingredients except for cucumbers. Bring liquid mixture to a boil. While pickling liquid is coming to a bowl, cut cucumbers into sliced rounds or into quartered spears.
2. Once the mixture has boiled, remove from heat and allow it to cool for 10-15 minutes. Place cucumbers in an airtight container like a mason jar or deli cup. Pour cooled mixture over cucumbers and seal with lid. Place cucumbers in the refrigerator and allow to marinate for 4-5 days.
3. Eat with all.the.things. Burgers, sandwiches, plain as a snack. You name it!

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