When ever you have fresh cucumbers from your garden or the farmers market there is no better way to have them than to make homemade refrigerator pickles. This easy recipe is simple and doesn’t go through the canning process, instead we quickly make the pickles and they are ready to eat in 48 hours.
Ingredients:
3 pickling cucumbers, approximately 4 inches in length
3-5 sprigs of dill weed
½ cup apple cider vinegar
½ cup water
2 cloves garlic
1 ½ teaspoons kosher salt
¼ teaspoon granulated sugar
¼ teaspoon whole black peppercorns
¼ teaspoon whole yellow mustard seeds
1 bay leaf
Directions:
- In a small pot mix the vinegar, water, garlic, salt, sugar, peppercorns, and mustard seeds and bring to a simmer until the salt and sugar dissolve, then remove from heat to cool.
- Slice the cucumbers lengthwise into quarters and pack a pint-sized jar with the cucumbers, dill sprigs and bay leaf.
- After the brine has cooled down fill the jar to the top, completely covering the cucumbers.
- Close lid and place in the refrigerator.
- You can eat them after 48 hours. Enjoy.