Quick Refrigerator Pickles
Here’s a formula for quick pickles that I really enjoy. I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. They’re also great served alongside veggie burgers, sandwiches, and wraps.
Makes 1 quart
- 2 medium unwaxed (and preferably organic) cucumbers,
or 5 large kirby (pickling) cucumbers or 7 to 8 smaller ones
- 1 tablespoon salt
- 2 tablespoons natural granulated sugar
- 2 cloves garlic, minced
- 2 teaspoons dill seed or 1/2 teaspoon dried dill
- 2 teaspoons black or white whole peppercorns, optional
- 1/4 cup apple cider vinegar (preferably Bragg’s organic ACV)
If using regular cucumbers, cut into quarters lengthwise, then cut each quarter in half. Then cut in half crosswise to shorten the spears. If using large Kirby cukes, cut into quarters lengthwise. If using smaller Kirbys, simply cut them in half lengthwise. Basically you need enough to pack into a quart jar, and this will vary according to size.
Combine the salt and sugar in a cup of hot water and stir until dissolved. Pour into a quart jar, then stir in the garlic, dill seed, peppercorns, and vinegar.
Pack the cut cucumbers into the jar, then fill to almost the top with water so that the cucumbers are completely covered. Cover tightly and store in the refrigerator for several hours. These are usually ready in about 6 hours, but become more flavorful in about 24. I usually can’t wait that long!
You can use the same liquid for another batch of cucumbers, though they will be a bit milder. Tailor the flavors when making your next batch — add more or less salt, sugar, garlic, and vinegar to your liking.