03/14/2024
Homemade Fridge Pickles!
6 mini cucumbers
As much garlic as your heart desires
About a teaspoon of peppercorns
Optional: jalapenos, pickling spices, whatever you’d like!
3 cups filtered water
3/4 cup white vinegar
2 tablespoons salt (pickling salt if you have it)
2-3 springs of fresh dill or 1-2 tablespoons of dried dill
Optional: 1-2 tbsp sugar (I personally don’t like sweet pickles & I don’t think these come out sour enough to need sugar but it’s personal preference!)
Wash & cut cucumbers into whatever shape you prefer, I like to keep them halved/whole so they stay crunchy. Put in jars, along with any additions you’d like.
Add the rest of your ingredients to a pot & bring to boil. Turn to low/medium & simmer for 15 min, stirring as needed to make sure salt disolves. Take off heat & let cool (to prevent cracking glass jars & also to not cook your cucumbers.)
Cover cucumbers completely with brine. If you are using metal lids/rings for your jars, make sure to create a barrier with parchment or wax paper so the vinegar brine does not rust your lid.
Refrigerate for at least 24 hours- but they get better with time! I like them best after 3+ days.
Hope you enjoy!
