Quick Refrigerator Pickles
Ingredients
1 gallon of pickling cucumbers (for 4 quarts)
1 cup white vinegar
8 cups water
For each quart jar:
1 dill head
1 clove garlic
1/2 tablespoon mixed pickling spices
1/2 bay leaf
Preparation
3
Place the dill, garlic, pickling spices and bay leaves in each jar.
5
When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.
Tools
.
About
These are very fresh and fairly mild tasting and have a crisp crunch.
This recipe is great for small batches. This is my go to recipe when I want to use up what came out of my garden, but don’t want to be canning all night.
These can be eaten after just a few days, but have better flavor if you can wait a week or two (I’m not great at waiting!). They will keep in the fridge for about 2 months, and the flavor will continue to develop as they sit.
Yield:
4.0 quarts
Added:
Thursday, July 29, 2010 - 4:40am
