Around our house, fresh pickles made from the garden are a summertime treat that no one can get enough of. This easy refrigerator pickle recipe takes only minutes to whip up and can be multiplied to make large batches. It works great with peppers as well, and can be modified numerous ways to suite your taste. This simple recipe has been a hit with our family for years, and I’m sure it will be with yours.
Ingredients
- 1 cup of water
- 1 cup of distilled vinegar (may also substitute apple cider vinegar)
- 1Tbsp of Kosher salt
- 1tsp. of white sugar, optional
- 1 bay leaf (may substitute 1 in. x 2 in. section of an oak leaf or grapevine leaf)
- 1 clove of garlic, or 1/2 tsp. of minced garlic
- 1 tsp. of black peppercorns
- 1 sprig of fresh dill, or 1/4 tsp of dried dill weed
- 2-3 fresh pickling cucumbers, or 1 English-style cucumber
Directions
- In a clean pot, combine water, vinegar, salt and sugar. Stir over medium heat just until salt and sugar are completely dissolved. Remove from heat and set aside.
- Place the bay leaf, garlic, dill and peppercorns into a clean canning jar.
- Slice cucumbers to your liking and pack into jar. Pack your jars tightly, leaving about a 1/2 inch headspace.
- Pour brine into jar. Fill jar, leaving 1/4 inch headspace.
- Screw lid onto jar and place in refrigerator. Pickles will be ready in 1-2 days.
Enjoy!
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