Fridge Pickles
From loopylamb 16 years ago
- 10 minutes to make
- Serves 10
Easy to make, small batch cucumber pickles, for when you have a few too many cukes in your garden.
Ingredients
- • 2 cups water shopping list
- • ¼ cup white vinegar shopping list
- • 1 tablespoon pickling salt (kosher salt or sea salt work, too) shopping list
- • 2 teaspoons sugar shopping list
- • 4 sprigs fresh dill shopping list
- • 2 garlic cloves, halved shopping list
- • 1 tablespoon black peppercorns shopping list
- • 4-5 small to medium sized cucumbers, cut into spears shopping list
- • Canning jar (or reuse an old pickle jar or pasta sauce jar) shopping list
How to make it
- Clean jar well with very hot soapy water, rinse well, and dry.
- Put dill, garlic, and peppercorns into jar. Pack in cucumber spears.
- Combine water, vinegar, salt, and sugar in a saucepan or microwaveable dish (a large glass measuring cup is ideal, the spout will make pouring easier later). Bring to a boil on stovetop or in microwave, stirring to dissolve the sugar and salt into the vinegar mixture.
- Pour the hot vinegar mixture into the jar, filling to the bottom part of the lip (leaving ½” to ¾”space on top. Depending on the size of your jar, you may not need all of the mixture.)
- Put on cap and allow the jar to cool to room temperature, and then move into the fridge.
- Allow one week in fridge to pickle before serving. Pickles will keep in the refrigerator up to two months.
People Who Like This Dish 7
- kwbobwi Rudolph, Wisconsin
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- morninlite Kalamazoo, MI
- joe1155 Munchen, DE
- clbacon Birmingham, AL
- henrie Savannah, GA
- loopylamb Salem, MA
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The Rating
Reviewed by 4 people-
Sounds easy and very yummie, you have my 5. Will make some this summer.
henrie
in Savannah loved it
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What a simple, great idea.
joe1155
in Munchen loved it
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