Our pickling cucumbers are about to come in full swing! So of course that means making multiple batches of our favorite refrigerator pickle recipe! This recipe is super simple, with only a few ingredients that we usually already have on hand. So let's jump right in!
What you need:
-mason jars ( size will depend on how many cucumbers you have, we usually plan for 1 pint jar for every 1-2 cucumbers, or 1 quart jar for every 3-4 cucumbers)
-canning jar lids and bands
-medium pot
Ingredients:
-6 pickling cucumbers the fresher the better (We grow Boston Pickling and they are our favorite!)
-4.5 cups white distilled vinegar
-6 tbsp sugar
-3 tbsp salt
-3 tsp whole black peppercorns
-6-7 garlic cloves
-fresh dill sprigs
Directions:
-cut cucumbers into desired shape (spears, slices, etc) and place in clean jar.
-bring all other ingredients except dill to a boil (just long enough to dissolve sugar and salt)
-pour hot liquid, peppercorns, garlic, and all, into jar of cucumbers until almost full, making sure to try your best to distribute the peppercorns and garlic cloves as evenly as possible between the jars
-cover jars and let cool completely
-once cool, add fresh dill sprigs into the jars, we usually add around 3-4 sprigs per jar ( waiting for the jars to cool before adding the dill sprigs allows the dill not to wilt)
-put lids on and refrigerate for at least 24 hours before eating to allow flavors to go through
-these are food in the refrigerator for 1-2 months!
This recipe can easily be doubled or tripled depending on the amount of cucumbers you have on hand, or it can be cut in half if you're really craving some fresh pickles but only have a couple of cucumbers.
We hope you love this recipe as much as we do! If you have any questions please let me know!!