Recipe for refrigerator pickles
Catherine Smart – Boston Globe
Makes 1 quart
These fresh, snappy dill pickles take minutes and will keep for a month in the fridge, no canning required. Store in a clean quart-size jar.
| 2 | medium thick-skinned cucumbers (about 1½ pounds), halved cross-wise and cut into 2-inch spears |
| 1 | small bunch fresh dill |
| 1 | jalapeno, halved lengthwise |
| 1 | cup distilled white vinegar |
| 1 | cup water |
| 1 | tablespoon salt |
| ¼ | teaspoon whole peppercorns |
| 1 | clove garlic, smashed with the back of a knife, peel removed |
1. In a clean 1-quart canning jar, arrange the cucumber spears, dill, and jalapeno so that they are tightly packed.
2. In a medium saucepan over medium-high heat, combine the vinegar, water, salt, peppercorns, and garlic. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 5 minutes. Pour the hot brine over the cucumbers, screw on the lid, and let cool to room temperature.
3. Transfer the jar to the refrigerator and let pickles cure for 24 hours before eating.
Leave a Reply
Want to join the discussion?Feel free to contribute!