The Quickest Homemade Pickles Ever | Refrigerator Pickle Recipe
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💚 Quick Refrigerator Pickles Recipe
From The Prairie Homestead Cookbook: www.homesteadcookbook.com
Per Quart Jar You Will Need:
1 cup water
1 cup vinegar (white or apple cider)
1 tablespoon fine sea salt
1 tablespoon organic sugar
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic
3 heads fresh dill or 1 tablespoon dried dill seeds
1 tablespoon yellow mustard seeds
1⁄2 teaspoon black peppercorns
1 bay leaf
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a simmer and stir until the salt and sugar is dissolved. Remove from the heat and let cool.
Trim the blossom ends from the cucumbers and cut the larger ones into spears, if desired.
In a clean 1-quart jar, combine the garlic, dill, mustard seeds, peppercorns, bay
Pack the cucumbers on top. Fill the jar the rest of the way with the brine, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 48 hours in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.
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