Recipe: Refrigerator Pickles

14 Aug

“HELLO MY NAME IS Pickle <3” Last week our campers made refrigerator pickles. Each youth gave their jar individual flair by designing its label and adding dill, parsley, and spice to their personal taste. The results were unique inside and out! To make your own refrigerator pickles try this recipe below.

 

Makes: 4 half pint jars

Ingredients:

3 cups                   distilled white vinegar

¼ cup                    granulated sugar

2 Tbsp.                  kosher salt

1 Tbsp.                  pickling spice (or 1 tsp. each of mustard, coriander, and dill seeds)

2 cups                   hot water

2 lb.                       pickling cucumbers, sliced ¼-inch thick

1 bunch                fresh dill, chopped

3 cloves                garlic, roughly chopped

 

Make it:

  1. Combine vinegar, sugar, salt, and pickling spice in a large bowl.
  2. Pour the hot water over the vinegar mixture and mix until the sugar is dissolved. Cool to room temperature.
  3. Chop the cucumbers, dill and garlic, and divide evenly among the jars.
  4. Pour the cooled brine over the cucumbers. If the brine doesn’t quite cover the cucumbers, add more water/vinegar mixture in a 1 to 1 ratio.
  5. Place jars in the fridge overnight.

 

Notes:

Will keep for several months in the fridge! May also add other root veggies, such as carrots, radishes, turnips, and beets.