Quick Refrigerator Pickles
By: Jodi Taylor/Pat...
Published: Thursday, July 29, 2010 - 4:40am

Ingredients




1 gallon of pickling cucumbers (for 4 quarts)
1 cup white vinegar
8 cups water
1/4 cup pickling salt
For each quart jar:
1 dill head
1 clove garlic
1/2 tablespoon mixed pickling spices
1/2 bay leaf

Preparation

1 Combine the vinegar, water and pickling salt in a medium saucepan. 2 Bring to a boil and set aside to cool. 3 Place the dill, garlic, pickling spices and bay leaves in each jar. 4 Fill the jar with cucumbers, cut in halves or quarters if they are large. 5 When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.

About


These are very fresh and fairly mild tasting and have a crisp crunch.
This recipe is great for small batches. This is my go to recipe when I want to use up what came out of my garden, but don’t want to be canning all night.
These can be eaten after just a few days, but have better flavor if you can wait a week or two (I’m not great at waiting!). They will keep in the fridge for about 2 months, and the flavor will continue to develop as they sit.