Cukes in jar
DEB’S FAVORITE REFRIGERATOR PICKLES
This brine will pickle any vegetable, including sweet and hot peppers, carrots, and cauliflower. These pickles will keep in cold storage for up to 14 months.
DEB’S FAVORITE REFRIGERATOR PICKLES
This brine will pickle any vegetable, including sweet and hot peppers, carrots, and cauliflower. These pickles will keep in cold storage for up to 14 months.
Cukes in jar
Ingredients
  • 2 quarts whole cucumbers 3 – 4 inches long, about 1 pound
  • 1 hot pepper optional
  • 1 clove fresh garlic
  • 1 onion
  • 1 dill blossom head (optional other herbs work also)
  • 2 cups apple cider vinegar*
  • 2 cups water
  • 3 tablespoons scantpickling salt Kosher salt, or sea salt (no additives)
Instructions
  1. Peel the garlic and onion. Using a sharp knife, cut into slices.
    slicing onions
  2. Wash and scrub the cucumbers. Trim about ¼ inch from each end.
    slicing cucumbers
  3. To prepare the pickle brine, combine the apple cider vinegar, water and pickling salt in a 1-quart jar. Shake well to combine.
    Vinegar for pickles
  4. Layer the sliced onion and garlic in the bottom of a ½ gallon jar or 2 – 1 quart jars. Add the dill blossom head or other herbs of your choice. Pack the scrubbed and trimmed cucumbers and hot pepper into the jar. Pour the brine over the top of the vegetables, being sure that the brine completely covers them.
    Cukes in jar
  5. Allow the pickles to sit for 24 hours at room temperature, then eat or refrigerate. As you eat the cucumbers, you can also eat the onions, hot pepper and garlic.
    Cucumbers in brine
Recipe Notes

Nutritional analysis per 80 gram pickle (varies with size): 14 calories, 3 grams carbohydrates, 0 grams protein, 931 mg. sodium, 0 grams fat, 0 gams fiber.

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