Refrigerator Pickles
 
Prep time
Total time
 
Author:
Recipe type: Condiment
Serves: 24
Ingredients
  • 2 wide-mouth pint-sized canning jars with lids
  • 6 small to medium cucumbers (about 1 pound)
  • 1 teaspoon plus 2 teaspoons pickling, kosher, or sea salt (not iodized salt)
  • 1 1/2 cups water
  • 1 tablespoon white balsamic or white wine vinegar
  • 3 tablespoons white vinegar
  • 1 teaspoon pickling spice
  • 1 thin slice ginger root, chopped (about 1 1/2 teaspoons)
  • 1 clove garlic, smashed and halved
  • 1 head dill weed or 2 teaspoons dill seed
  • 1 grape leaf, halved, or two small grape leaves (optional; for crisper pickles)
Instructions
  1. Scrub cucumbers. Cut them the way you like them: halves, spears, or thick or thin rounds.
  2. For crisper pickles: Draw out moisture by placing cucumbers in a bowl and tossing with 1 teaspoon salt. Cover with a dish towel and allow to rest for 2 hours. Rinse and drain.
  3. Mix the brine: In a bowl or pitcher, place 2 teaspoons salt, 2 cups water, and the vinegars. Stir until salt is dissolved.
  4. Arrange cucumbers in canning jars. Into each jar sprinkle 1/2 teaspoon pickling spice and half of the chopped ginger root. Tuck in between or place on top of cucumbers 1/2 clove smashed garlic and 1 head dill weed or 1 teaspoon dill seed. Tuck grape leaf along the inside of jar.
  5. Pour equal amounts of brine into each jar, enough to cover. Add more water if necessary.
  6. Screw on lid, label jar, and store in refrigerator. Pickles can be eaten in 1 day, but are best after 5 days. Use within about 3 months.
Nutrition Information
Serving size: 1 spear. Calories: 3; Carbohydrates: 1g. Sodium: 51mg;
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/09/03/refrigerator-pickles-recipe-and-a-pickle-memory/