Because they fit all too nicely with the Sparkle Kitchen theme this week. And also because Sweet Husband said, "We should make some fridge pickles," one night and then the idea would not leave my silly little pregnant brain for days.
Unlike with a canned recipe, these pickles must be stored in the fridge, but because you'll refrigerate them, you can be more creative than with the ingredients. This is my favorite, basic recipe, but feel free to add extra herbs, or even some onion if you like.
They'll keep for a few weeks, but if you show up asking for some in 3 days I'll laugh at you and show you empty jars.
Basic Refrigerator Pickles
- 1 1/2 cups water
- 1 1/2 cups white wine vinegar
- 2 Tablespoons salt
- 2 Tablespoons pickling spice
- 2 garlic cloves, crushed
- 2 cucumbers, sliced
- 2 pint-sized, clean glass jars, or similarly sized containers
Add the water, vinegar, salt, and pickling spice to a sauce pan to make a brine. Bring the pot to a boil, stirring to dissolve the salt. Remove from the heat.
As the brine is cooking, wash and slice 2 cumbers and add them to the jars. Add a crushed clove of garlic to each jar, too.
Working carefully—the brine should still be hot—use a canning funnel to pour the brine over the pickles to fill the jar. Cover the jars with lids, and put the pickles in the fridge for at least 24 hours before eating.
One last thing—the puckeriness of pickles is a matter of extreme personal taste, but one trick to reduce the pucker a bit is to run your pickles under cold water for about 30 seconds before eating them