Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Deprecated: Class Jetpack_Geo_Location is deprecated since version 14.3 with no alternative available. in /var/www/wp-includes/functions.php on line 6114
I ate the WHOLE thing...
FRIDGE PICKLES!
A great way to use up your summer cucumber crop, incredibly quick, and intensely flavorful—perfect in every way.
Servings Prep Time
216-ounce jars 10minutes
Cook Time Passive Time
5minutes 24hours, or more
Servings Prep Time
216-ounce jars 10minutes
Cook Time Passive Time
5minutes 24hours, or more
Ingredients
Instructions
  1. Slice the cucumbers in half lengthwise and stuff them into two cleaned, sterilized 16-ounce mason jars.
  2. Bring the water to a boil in a small saucepan. Once boiling, stir in the canning salt until it dissolves. Pour in the vinegar and set aside until its cool.
  3. Add the remaining ingredients into the jar and pour over the “brine”, sealing the jars tightly with their lids. If the pickles aren’t totally covered don’t panic—as they sit in the liquid the cucumbers will release some of their own juices and they’ll eventually be fully submerged.
  4. These just need 24 – 48 hours in the fridge before they’ll be ready and they’ll last for about a week.
Recipe Notes
  • Feel free to change up the flavors here. I like mine heavy with dill, garlicky, and a hint of lashing fire (which in a perfect world would come from a split red chili, though dried chili flakes do well, too). You can always add whole black peppercorns, bay leaves, coriander seeds, red onion… the list could go on.
  • If you don’t like pickles on the tart side you can decrease the vinegar to 1/2 cup—just up the water to 1-1/3 cup.

Share this: