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Fridge Pickles
Kirby cucumbers have been coming in like crazy. I cleaned up 10 Mason jars to put some away for the winter. I picked up 2 containers of pickling spices, Mason lids, garlic, and some dill. I had the rest of the ingredients in the cupboard. Here is the basic recipe:

Brine: Combine ingredients and bring to boil to full mix and let it return to room temperature
3 cups apple cider vinegar 
9 cups water 
1/2 cup pickling salt 
1 tablespoons of Splenda Brown sugar 

In the Jar add:
a tablespoon of pickling spice 
4-5 fresh garlic cloves, peeled and crush half of them
handful of fresh dill 
cucumbers, quartered, halved, or sliced to fill the jar
then cover with brine and put it in the refrigerator.  The pickles will be ready in 2 days and will keep for 9-12 months.

Variations include adding green onion, validia onion, hot peppers (Chopped for hot pickles), or use okra or jalapeño instead of cucumbers. The brine can be refrigerated for future use. I have 3 jars in the fridge and another 5 in the spare fridge. The current jars in the fridge are halves, heavily dilled slices, and hot speers. The other good thing about the mixes is fresh cucumbers can be added to mixture about 2 more times before the brine get too weak. 

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