Tangy, crunchy and delicious refrigerator pickles are super easy to make and great to take advantage when fresh produce is at its best!
It’s farm market season here in Upstate NY and one veggie that is 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
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
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
It’s easy enough to make your own! Check out our Pickling Spice blend
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 mason jars – 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 one of our burgers ~ Grilled Portabella Mushroom Burgers, Hawaiian Burgers or Bacon Cheeseburgers
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Enjoy!
Simply Sundays! ~ Easy Refrigerator Pickles
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
Tools used to make this recipe
Simply Bamboo Maui Bamboo Cutting Board
© Simply Sundays 2016
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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. 🙂