So, I took a trip to the farmer’s market a couple weeks ago and walked by the little cucumbers that are meant for pickling, I have intended to give pickles a try for awhile but for some reason or another I just haven’t. I decided this was going to be the day that I gave it a try. I’m glad I bit the bullet, or rather cucumber, because they came out great.
I grabbed about 10 (you don’t need that many per jar by the way, but when you taste them you are gonna wanna make 2-3 jars at a time). So I researched quite a few recipes online and after a few batches came up with a flavor profile that I love. Sweet, tangy, and crisp- a great combination. They are amazingly simple and while they don’t keep as long as pickles that have been processed and canned, the freshness and flavor more than make up for it.
Easy Refrigerator Pickles
4-5 small cucumbers
1 cup vinegar
1 cup water
¼ cup sugar
1 Tbsp. salt
3 cloves garlic, crushed
1 tsp. Dill
1 tsp. Celery seed
½ small onion, cut into thin slices
How to make Easy Refrigerator Pickles:
Wash cucumbers thoroughly, soak in a mixture of 1 part vinegar to 3 parts water for 5 minutes.
Scrub cucumbers dry with a towel, these steps will aid in removing sprays and wax from your produce.
Slice cucumbers thinly, adding to a quart mason jar until the jar is about 80% full.
Top cucumber slices with onions and garlic.
In a small saucepan over medium heat, combine; vinegar, water, sugar, salt, dill, and celery seed, stirring until sugar is completely dissolved.
Pour vinegar mixture over top of cucumber slices.
Allow to cool, top with lid, and refrigerate.
Pickles will keep in refrigerator for up to 3 weeks.
The longer they sit and marinate the better they get, and I would suggest 2 to 3 days before cracking them open to sample- however I have yet to make it past 24 hours before snacking and they taste amazing.