Recipe by: The Sweet Life of Zach & Kristi
Total time: 15 minutes
Ingredients: (PER QUART JAR)
- 1-2 Cucumbers cut into spears or medallions, depending on size of cucumber
- 1-2 smashed cloves Garlic
- 4-5 sprigs Dill or 1 tsp dill seed – fresh or dried
- ½ tsp Mustard Seed (whole) or ¼ tsp powdered mustard
- ½ tsp Black Peppercorns (whole)
- Optional ⅛ tsp of red pepper flakes or prepared horseradish
- Optional: Grape leaf for extra crunch
Brine: (You’ll have enough for 3-4 jars)
- 2 cups white vinegar
- 2 cups water
- ¼ cup, plus 2 tbsp salt
- Optional ½- 1 tsp sugar
Directions:
- Wash and slice your cucumbers into your desired shapes (spears, rounds, etc.).
- Make the brine: Combine vinegar (white, apple cider, etc.), water, salt & sugar in a saucepan.
- Heat the mixture until the salt and sugar dissolve, and then let it cool to room temperature.
- Add 1/2 tsp black peppercorns to each jar
- Add 1/2 tsp mustard seed to each jar
- Add 1 grape leaf (optional) to each jar (this can keep the pickles crunchier due to tannins released during the pickling process)
- Pack your prepared vegetables tightly into clean jars, adding the cooled brine until the vegetables are completely submerged. Seal the jars and refrigerate for at least 24 hours to allow the flavors to develop.
SHELF LIFE: Refrigerator pickles can last up to a month in the fridge. However, for the best flavor and texture, it’s recommended to consume them within the first 2-3 weeks. You’ll know they’ve gone bad if the brine becomes cloudy or the vegetables turn soft.