Refrigerator Pickles
Prep Time
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Bright and refreshing, these pickles balance the acidity of the vinegar with a slight sweetness, while allowing the subtle flavors of the dill, onion and pepper to shine through.
Ingredients
- 2 cups organic apple cider vinegar
- ¼ cup natural cane sugar
- ¼ cup fine sea salt
- 1 tablespoon prepared 'pickling spices' [see Notes below]
- 1 pinch of crushed red pepper flakes
- 2 cups cold water
- 2 - 4 cucumbers, thinly sliced
- 1 shallot, thinly sliced lengthwise
- 4 - 5 fresh sprigs of dill
Instructions
- In a small saucepan, heat the vinegar, sugar and salt over low heat; stir until everything has dissolved and the mixture is clear. Stir in the pickling spices, red pepper flakes and cold water; set aside to cool.
- In the meantime, fill a mason jar with cucumbers, shallots and dill, layering them to about an inch from the top of the jar. Depending on whether you halve, double or triple the recipe, you may need more/fewer mason jars; always have a few clean ones.
- Pour the cooled vinegar mixture into the jar and seal the lid. Chill in the refrigerator overnight before enjoying.
Notes / Variations
Homemade 'Pickling Spices'
Use a blend of coriander seeds, whole allspice, peppercorns, and a mixture of yellow and brown mustard seeds.
When all your pickles are gone, remove any remaining shallot slices and dill sprigs but leave the remaining spices and pickle brine in the jar. Slice up more cucumbers and shallots, and grab a few more fresh dill sprigs; refill the jar and put in the refrigerator overnight. You can continue to do this each time you find yourself running low on pickles [until you decide you want to make some 'fresh' pickle brine]! Also, these pickles should always remain in the fridge.
Recipe From: Edible Boston | Endless Cucumber Quick-Pickles
Use a blend of coriander seeds, whole allspice, peppercorns, and a mixture of yellow and brown mustard seeds.
When all your pickles are gone, remove any remaining shallot slices and dill sprigs but leave the remaining spices and pickle brine in the jar. Slice up more cucumbers and shallots, and grab a few more fresh dill sprigs; refill the jar and put in the refrigerator overnight. You can continue to do this each time you find yourself running low on pickles [until you decide you want to make some 'fresh' pickle brine]! Also, these pickles should always remain in the fridge.
Recipe From: Edible Boston | Endless Cucumber Quick-Pickles
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/trio-of-pickles/