As I was perusing the Farmer’s Market last week, I came across some Kirby cucumbers and pickles instantly came to mind. Being the impulse shopper that I am, I bought a quart of cucumbers and figured I’d worry about making pickles later (never mind that I don’t even have a canner). After searching Google, consulting my mom, and scouring several cookbooks, I finally found a recipe for pickles that didn’t require a canner and could simply be made in the refrigerator. I just cracked open my first jar for a taste and I am pretty impressed with myself!
If pickles aren’t your thing, don’t shy away from cucumbers! These beauties provide a healthy dose of potassium, vitamin K, magnesium, and fiber and are great served in salads or with dip.
Yield: 2 pints
- 1 quart Kirby cucumbers (I weighed mine and it was approximately 1½ pounds)
- ¾ cup vinegar
- ¾ cup water (I used filtered)
- 2 teaspoons salt
- 2 teaspoons dill seed
- ¼ teaspoon mustard seed
- ¼ teaspoon dill (add more if you prefer)
- 4 garlic cloves, peeled
- ½ cup onion, chopped
- Wash and dry cucumbers. Chop ends off and slice into spears.
- Combine vinegar, water and salt in a saucepan and bring to a boil. Remove from heat.
- While brine is coming to a boil, equally divide the dill seed, mustard seed, dill, garlic, and onion between two pint jars.
- Without crushing the cucumber spears, pack as tightly as possibly into the jars.
- Divide the brine between the jars, leaving ¼ inch headspace (the space from the top of the jar to the food or liquid in the jar).
- Place lids tightly on jars and allow them to cool. Once cool, refrigerate and let cure for a least one day. Store in the refrigerator for up to one month.
Note: These pickles are not shelf stable. Keep them in the fridge!
Adapted from Food in Jars
Do you have a refrigerator pickle recipe?