Veggies

Simple Refrigerator Pickles

It’s farm market season here in Upstate NY and one veggie that’s always available are kirby cucumbers

These are smaller than regular cukes and have less seeds which makes them perfect for pickling

This recipe puts these farm market gems to good use.  Simple Refrigerator Pickles are easily put together and take as little as 24 hours to meld

I picked up about a pound and a half of the kirby cukes ad sliced them in quarters lengthwise

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Generously salt the cucumbers and let them sit for about 20 minutes.  This is an important step because it removes the excess liquid and ensures a ‘crunchy’ pickle

I used a cookie rack so they could lay separately

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Set the cukes aside and let’s work on the pickling liquid

You’ll need one cup each of white vinegar & water and one tablespoon each of kosher salt & pickling spice

You can usually find pickling spice in the spice section of your supermarket store or in bulk at gourmet grocery stores

Mix all in a small saucepan and bring to a boil.  Stir until the salt is dissolved

Smash 3-4 garlic cloves and snip a few dill sprigs

Thoroughly rinse the cucumbers.  I mean thoroughly!

We want them pickled, not salt cured

Divide the spears between 2 mason jars (I like using the quart and a half, wide mouth) and pour the hot pickling liquid over the cukes) and stuff in the garlic and dill sprigs

Seal and when cool enough, place in your fridge for a minimum of 24 hours before serving

They’ll last refrigerated for up to 2 months but I highly doubt they’ll be around that long

Serve alongside Simply Sundays’ Chicken Salad Sandwich or a burger!

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Enjoy!

Simply Sundays! ~ Easy Refrigerator Pickles

  • Servings: 2 quarts
  • Time: 20 min prep, 24 hours meld
  • Print

Ingredients

1 1/2 pounds kirby cucumbers

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1 tablespoon pickling spice

3-4 garlic cloves

Dill sprigs

Directions

Slice 1 1/2 pounds of kirby cucumbers in quarters, lengthwise; generously salt the cucumbers and let them sit for about 20 minutes; set aside

Combine one cup each of white vinegar & water and one tablespoon each of kosher salt and pickling spice in a small saucepan and bring to a boil; stir until the salt is dissolved

Smash 3-4 garlic cloves and snip a few dill sprigs; thoroughly rinse the cucumbers

Divide the spears between 2 mason jars and stuff in the garlic and dill sprigs

Seal and when cool enough, place in your fridge for a minimum of 24 hours before serving

 

1 comment on “Simple Refrigerator Pickles

  1. Nice! They look fantastic. I love easy pickle recipes. I did some beets, jalapenos and cabbage over the last month or so. I must find some little cucumbers now. Thanks. 🙂

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