Wednesday, June 1, 2011

DIY: Refrigerator Pickles


6 cups thinly sliced pickling cucumbers (about 2 pounds)
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Several fresh dill sprigs per jar
Add fresh jalepeno for an extra kick 


1. Place sliced cucumbers in the jar.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Screw on top and chill for at least four days, turning once a day to evenly distribute spices. Pickles may be stored in the refrigerator for up to one month.

Note: We have local Pickling Cucumbers on sale right now for only $1.99 lb. and we carry Pickling Spice in our bulk spice section.

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