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Article: Refrigerator Pickles

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Refrigerator Pickles

Refrigerator Pickles

As novice picklers we aren't here to share a full canning recipe, so we are starting here with some classic refrigerator pickles that will be good left in the refrigerator for 2 months.

Dill Pickles

Ingredients:

  • 1/4 cup, kosher salt
  • 3 1/2 cups, water
  • 3/4 cup, distilled white vinegar
  • 1/2 cup, il Fustino Roasted Ancho Pepper Vinegar
  • 1 tbsp, sugar
  • 2 cloves, garlic - sliced
  • 1 bunch, dill
  • 3 pounds, pickling cucumbers

Directions:

Do ahead:

Prepare Cucumbers: Wash and pat dry cucumbers, then cut into spears and add to a large mixing bowl. Sprinkle the kosher salt over the top and toss to coat evenly. Place a towel over the top and leave for about 4 hours to remove some of the excess water.

Drain and rinse prepped cucumbers and set aside.

Then stir water, vinegars, and sugar together in a small saucepan over high heat and bring to a boil. Remove from heat and let cool.

While mixture is cooling prep your jars: add equal amounts of cucumber spears, garlic cloves and sprigs of dill to each jar.

Pour cooled brine over the top to cover the spears.

Seal jars and refrigerate for at least 3 days before tasting.

 

Bread and Butter Pickles

  • 1/4 cup, kosher salt
  • 3 pounds, pickling cucumbers
  • 1 large, white onion
  • 3/4 cup, distilled white vinegar
  • 1/2 cup, il Fustino Roasted Pepper & Blackberry Vinegar
  • 1 cup, apple cider
  • 1 3/4 cups, sugar
  • 1 tbsp, yellow mustard seeds
  • 1/2 tsp, turmeric
  • Optional Seasonings: cinnamon sticks, allspice, cloves

Directions:

Do ahead:

Prepare Cucumbers: Wash and pat dry cucumbers, then cut into rounds (about 1/3 inch thick), slice the white onion and add to a large mixing bowl. Sprinkle the kosher salt over the top and toss to coat evenly. Place a towel over the top and leave for about 4 hours to remove some of the excess water.

Drain and rinse prepped cucumbers and onions, set aside.

Then stir vinegars, and sugar and seasonings together in a small saucepan over high heat and bring to a boil, stirring regularly. Remove from heat and let cool slightly.

While mixture is cooling prep your jars: add equal amounts of cucumber slices to each jar.

Pour pickling brine over the top to cover the cucumber slices.

Seal jars and refrigerate for at least 3 days before tasting.

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