The garden is overloaded with slicing cucumbers. I was hoping that some of you would want to preserve some this year. Refrigerator dills or bread & butter pickles are so easy to make. They don’t have to be pressure canned or water bathed….just put in jars and kept in the refrigerator. Of course, they can canned, too, and stored in your pantry to use during the year. I have even seen recipes for freezer pickles. Here are a couple of recipes for you to try. Please come and take these babies off my hands, or I will be taking them to the food bank. I am selling them cheap!
Makes 1 gallon
Slice pickles into jar (can either slice into rounds, or thin lengths)
Add sliced onions and green peppers (hot or mild). I like to add thinly sliced red peppers or red jalapeno or serrano, for both taste and color. Can eliminate peppers, but onions are a must.
Heat until dissolved:
2 cups apple cider vinegar
2 cups sugar
1 tsp turmeric
1 tsp dry mustard
¼ cup salt
Pour over pickles and cool. Place in refrigerator. These will be ready to eat in 1 ½ -2 weeks. Will keep all winter.
Easy Refrigerator Dill Pickles
Yields: 3 jars
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
big bunch of dill
1 head of garlic, skins removed, cloves smashed (less if its a strong garlic)
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you you’ll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough for me to fill one pint and two quart jars.