Refrigerator Pickles
The measurements are general and should be enough to do 2 to 3 half gallon jars. The brine and spice mix can also be used with eggs for pickled eggs. The brine alone is also used for pickled purple onions which is great on tacos, just chop up 2 to 3 large purple onions. Procure a large amount of cucumbers and cut them in your desired fashion. I've used English and snacking varieties. For this type of pickle, it doesn't have to be specifically "pickling" cucumbers since it is not "canned" or stored for very long. Honestly, it doesn't even make it a week in my house.
Brine:
1.25C White Vinegar
1.25C Apple Cider Vinegar
2.5C Water
6T pickling salt
3T sugar
*measurements are general. If you like it less acidic, add less vinegar and more water. If you don't care for apple cider vinegar, use all white and vice versa. If you use straight apple cider vinegar, it will be a bit on the tart/pucker side. If you like it sweeter, add more sugar. This is just the combination we like.
Pickling spices:
4T whole peppercorns
4T dill seed
4T whole mustard seed
3-4 bay leaves crumbles up
*you can also add juniper berries, cloves, anise, etc, It just isn't our preferred mix*
-minced Garlic- measure with your heart
Wash and prep your jars, and cucumbers. If using a half gallon jar, use about 3 to 4 tablespoons of pickling spices, and a good amount of garlic, Put your cucumbers in the jar.
On the stove, bring the brine ingredients to a boil. Pour brine over cucumbers, and seal with lids. Leave on counter to come to room temperature (you'll hear them "pop"} and then throw in the fridge. Wait at least 24 hrs before eating the pickles.
