The Best Refrigerator Pickles

Tuesday, September 5, 2017

Oh boy, have you noticed all those beautiful fresh cucumbers looking at you at the farmers' market? I used to dream about getting properly into pickling, but never quite got there. So, here is the next best thing, aka Mike's genius 48-hour way to the best, crispiest and most indulging pickles ever:

In a large pan, combine 9 cups of water, 3 cups of apple cider vinegar, 1/2 cup of pickling salt and 2 tablespoons of sugar. Bring it to a boil while stirring occasionally. Cool to room temperature. Next, fill a large jar with a generous amount of dill, 12 fresh and peeled garlic cloves, and 2 tablespoons of pickling spices. Add 2 or 3 lbs of sliced cucumbers (or as many as you can fit in), and pour in the cooled brine. Wait 48 hours and enjoy!

P.S: Avocado pickles.
P.P.S: Pickled rose petals.

(Photo and recipe by Mike and Catherine - In The Fields)

1 comments:

Anonymous said...

I'll be trying the recipe too. Jill

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