Refrigerator Pickles
Recipe by Nicole Thom-Arens
Makes 1 gallon or 4 liters
Refrigerator pickles make homemade pickles possible for anyone. This easy recipe turns out delicious pickles that sit on the counter for two days and then store in the fridge for several weeks. You can use only cucumbers or mix in jalapeno, carrots, and/or onion. You can use a gallon jar for these or separate the ingredients into four 1-liter jars. If using liter jars, add 1/2 teaspoon pickling spice and alum, 1/4 to 1/2 teaspoon red pepper flake, and 2 garlic cloves to each jar. Using smaller jars is nice if you want to experiment with different vegetables.
Ingredients:10 cups water1 cup distilled white vinegar1/2 cup canning salt5 medium cucumbers (choose smaller ones if making spears)2 teaspoons pickling spice2 teaspoons alum1 to 2 teaspoons red pepper flake2 bunches of dill with frons and flowers10 to 12 cloves garlic, peeled and whole2 medium carrots (optional)1 jalapeno (optional)1 onion (optional)
Instructions:1. In a large pot, add the water, vinegar, and canning salt. Bring to a boil. Once boiling, remove from the heat and allow to cool.2. While the brine is cooling, prepare the pickling jar(s) by adding the pickling spice, alum, and red pepper flake to the bottom. Add the peeled, whole garlic cloves and dill to the jar(s). (When adding the dill, remove the thinner, more tender stems from the woody main stem. Push the dill into the jar to optimize space.)3. Wash and slice the cucumbers and other vegetables, if using. (I like to cut them in rounds, but spears work for this, too.) Place the cucumbers/vegetables in the prepared jar(s) as you’re slicing to make sure you don’t cut up too many. Fill the jar(s) with vegetables—pushing them down occasionally as you go—leaving 1 inch of space at the top. 4. Once filled, add the cooled brine (it can still be warm but not hot) until it covers all of the cucumbers/vegetables. 5. Place on the counter or in the pantry for 2 days. Then transfer to the fridge. Eat within 3 to 5 weeks.