These Refrigerator Pickles have long been on my culinary bucket list. Meaning, I’ve got a list of dishes or “food things I want to make.” Pickles are one of them. In truth, I’ve never really liked pickles (gasp). They were either too sour or salty or mushy or not crunchy enough. I always would give them to my husband when we were dating and we often joked that our life together would always include my giving him the pickles off my sandwiches, “till death do us part.” However, this summer I finally made my first batch of pickles and I’ve come to realize, making them is so much better than buying them. Now that I have figured out how to pickle—there’s no going back.
A 32-ounce Ball jar is perfect here. We’ve been using these pickles on our sandwiches and for the upcoming long weekend, I’m sure to use these on burgers and fried chicken sandwiches for a proper summer sendoff. If you’ve got the cucumbers in your CSA box, specifically Marketmore or other pickling variety, make this. These will keep for up to a month in the fridge, though I doubt they’ll last that long.
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Makes one 32-ounce jar of pickles
Preparing to Pickle
Peel and slice your garlic cloves in half, lengthwise. Fill your quart sized jar with the garlic cloves, dill, coriander seeds, mustard seeds, crush red pepper flakes, and black peppercorns.
In a saucepan, combine your apple cider vinegar, water, salt and sugar and heat your pickling liquid over medium heat. Bring to a boil just until the sugar and salt dissolve, then remove from heat to cool slightly.
Using a mandolin or a sharp knife, slice your cucumbers lengthwise into ¼ inch slices. You can sliced in rounds or lengthwise for a sandwich-style pickle. Stuff the pickle jar with your cucumbers then pour the cooled brine over them. Twist on the lid and chill in the refrigerator for at least 24 hours before serving. These will keep in your fridge for up to a month, though I’m pretty sure they won’t last that long—they’re that good.
Refrigerator Pickles
Ingredients
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons coriander seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 3 garlic cloves peeled and halved
- 6 sprigs of fresh dill
- ½ teaspoon black peppercorns
- 2 medium Marketmore cucumbers or other pickling cucumber
Instructions
- Peel and slice your garlic cloves in half, lengthwise. Fill your quart sized glass jar with the garlic cloves, dill, coriander seeds, mustard seeds, crush red pepper flakes, and black peppercorns.
- In a saucepan, combine your apple cider vinegar, water, salt and sugar and heat your pickling liquid over medium heat. Bring to a boil just until the sugar and salt dissolve, then remove from heat to cool slightly.
- Using a mandolin or a sharp knife, slice your cucumbers lengthwise into ¼ inch slices. You can sliced in rounds or lengthwise for a sandwich-style pickle.
- Stuff the pickle jar with your cucumbers then pour the cooled brine over them.
- Twist on the lid and chill in the refrigerator for at least 24 hours before serving. These will keep in your fridge for up to a month, though I’m pretty sure they won’t last that long—they’re that good.
