There is one food that remind me completely of summer. No, it’s not a watermelon but a crisp, delicious pickle! Pickled fresh from the garden, this refrigerator pickle recipe hits the spot! Check out this awesome recipe and be sure to try it soon!
Refrigerator Garden Pickles Recipe
What You Need:
- 2 Large Cucumbers (or 4-6 small cucumbers)
- 3-4 Mason Jars with lids
- 3 cups water
- 1 cup white vinegar
- 2 tablespoons of sea salt
- 1 tablespoon of white sugar
- 1 sprig of dill per jar or 1 tablespoon dry dill each jar
- 4-8 cloves of garlic (1 each, or 2 each if you love garlic like us)
- optional-2 fresh jalapenos per jar to make Spicy Refrigerator Pickles
In a large sauce pan, combine water and vinegar and bring to a boil. Remove from heat. Stir in salt and sugar until completely dissolved. Set aside to cool some. Cut cucumbers to desired cut. My family enjoys spears, but you can easily do slices. For the jar pictures, I did spears so they can last a little longer with my kids. Take the skin off garlic and place 1-2 cloves and 1 sprig of dill at the bottom of each jar. Pour liquid into jar , almost filling it but leaving about 1/4 inch from the top empty. Place lids on jar and press the bump of the lid down while twisting the lid closed. This may or may not stay down, but it helps to squeeze as much air out as possible.
Leave in fridge for five-day and do not open them before then. This is the minimum time to get the desired flavor. Waiting is the hardest part of the entire recipe, but the longer they sit, the better they taste.
After five days, open your jar up and enjoy!