We love to eat pickles in our home, especially homemade ones. However, whenever I tried in the past to make pickles they turned out soggy. That’s not what I wanted … Then when I tried this recipe that my friend gave to me I was blown away. Wow, these pickles are perfect and crunchy!! Definitely a must try for any gardener or caner! Plus, they do not have to be canned traditionally. Added Bonus!
Easy Fridge Pickles
– Pickling cucumbers – about 8
– Bunch of Fresh Dill
– 1/3 c. White Onion (fresh or dried)
– 2 c. Apple Cider Vinegar
– 6 c. Water
-1/2 TBS Mustard Seeds
– 6 Garlic Cloves (minced or chopped)
– 1/2 c. Canning Salt
– 3 Large Canning Jars
1. Begin by washing and air drying about 3 large or 9 small canning jars.
2. Wash cucumbers and choose to either slice them horizontally or vertically. I like to cut mine into little sandwich pickles like the bread and butter ones.
3. Fill the bottom of each jar with fresh dill – you can use both the stems and the flowers.
4. Fill the jars to the top with the sliced cucumbers.
5. On the stove start a pot of water, apple cider vinegar, mustard seeds, garlic, salt and onion. Bring it to a boil to dissolve the salt.
6. Once the salt is dissolved, remove from heat and allow to cool.
7. After the brine is cool, pour it into your jars on top of your cucumbers. Seal with a lid and place the jars on your counter top for 3 days.
8. After the third day, refrigerate 1 day and they are ready to eat!
9. You can store your pickles in the fridge for up to 1 year.
Let us know how yours turn out and what you think about them!
<3 Dick and Jane