DIY FRIDGE PICKLES RECIPE

By mamacasma

“Have the urge to preserve, but not quite ready to invest in all the necessary canning equipment? Then these DIY Fridge Pickles are the perfect way to start. Since these pickles will ultimately stay in the refrigerator, specialty equipment – like a jar funnels and water bath canners – are not required. It is still important to practice ‘safe preservation’ by sanitizing your mason jar and lids, as well as any utensils you use in the recipe. Be warned: you’ll never like store-bought pickles again.”

Ingredients

• 1/4 tsp. whole black peppercorns
• 1/4 tsp. whole coriander seeds
• 1/4 tsp. mustard seeds
• 1/4 tsp. crushed red pepper
• 1 garlic clove, smashed
• 2-3 fresh dill fronds (if you can’t find these, substitute dill seed)
• 2 medium-sized pickling cucumbers, sliced into thin rounds
• 1 cup water
• 1/2 cup white vinegar
• 1/2 tablespoon salt
• Pinch of sugar

Details

Servings 1
Adapted from redbookmag.com

Preparation

Step 1

1. To the bottom of a pint jar, add the spices, garlic, and fresh dill (stand upright). Fill the jar with cucumber slices, making sure not to pack the slices too tightly.

2. In a small saucepan, combine the water, vinegar, salt, and sugar and bring to a boil, stirring until the salt is completely dissolved.

3. Carefully pour the vinegar brine over the cucumbers, leaving a ½-inch space at the top of the jar. Use a clean spoon to push down any floating dill or cucumber slices.

4. Wipe the rim of the jar with a piece of clean paper towel. To avoid touching the jar, use a refrigerator magnet to pick up the flat metal lid and carefully place it on the rim of the jar. Top with the metal band, but do not twist it down. Let the jar cool to room temperature, twist down the lid, and place in the refrigerator for at least 24 hours. The pickles are ready to eat at any time, but taste better after a few days.