Quick Refrigerator Pickles

My little bag garden is slowly churning out pickling and slicing cucumbers along with a few other assorted veggies and berries. Peppers are now growing and, hopefully, the zucchini and butternut squash will produce. They have lots of flowers but nothing much seems to be happening. There haven’t been enough cucumbers to pull out the canning equipment so I decided to make a batch of refrigerator pickles. Just as tastey as the home canned type but they don’t store for as long.

Quick Refrigerator Pickles

2 cups water

1 cup white vinegar

2 tablespoons kosher salt

1 tablespoon granulated sugar

1/3 cup fresh dill, chopped or 2 teaspoons dried dill

2 cloves of garlic, chopped

1 teaspoon mustard seed

1 teaspoon coriander seed or 1/2 teaspoon ground coriander

2 lbs of pickling or bush cucumbers, sliced into spears or rounds

2 canning jars with covers

Wash canning jars and covers with warm soapy water. Rinse well and set aside.

In a saucepan combine the white vinegar, water, salt and sugar. Heat over medium low until the mixture begins to simmer slightly. Stir to make sure the salt and sugar have dissolved.

Divide the sliced cucumbers up between the two canning jars. If you have more cucumbers available then you can pack the jar tightly with additional spears or slices.

Divide the dill, garlic, mustard seed and coriander between the two jars. Pour the vinegar/water mixture over the cucumbers in the jar. If they are not tightly packed the cucumbers may float to the top of the liquid. If there is not enough liquid present to cover the cucumbers simply add more water to the jars. Seal the jars with the lid and give the jar a good shake to mix the herbs/garlic. Store in the refrigerator.

The pickles should be ready within 2 or 3 days. It all depends upon your own personal tastes. They will get a bit tangier the longer the stay in the brine solution. Keep the pickles in the refrigerator and use within 3 weeks.


Comments are closed.