When an abundance of summertime cucumbers presents itself, refrigerator pickles are a great way to make use of them. This type of pickling does make for a shorter shelf life, but that won't be a problem once you taste these. They won't last long! For a traditional flavor, use our Pickling Spice or for something a little more exotic and sweet, try our Signature Pickling Blend.
For the Brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
1 Tbl Pickling Spice or our Signature Pickling Spice
For the vegetables:
12 pickling cucumbers, quartered lengthwise or sliced
Directions:
Bring 4 cups water to a boil in a medium saucepan. Reduce the heat to a simmer and add the garlic. Cook for five minutes then add the vinegar and salt. Bring up to a boil to dissolve the salt. Remove from the heat.
In two 1-quart jars divide the Pickling Spice. Remove the garlic from the hot brine and place 5 cloves in each jar. Then pack the jars tightly with cucumbers.
Bring the brine back to a boil and ladle it over the vegetables to cover completely. Let cool then place the lids on the jars and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. Keep these refrigerated. Consume or discard them within 14 days.