Sometimes its just to dang hot to can. Case in point, the day I made these. It was creeping to 100 degrees and the hot sun flooding into my kitchen was not welcoming. I did have some cucumbers, however, that had to be put up. So I devised a plan... quick to prep, minimal stove time, and the fridge does the rest, yes please! Refrigerator pickles were the answer. This recipe uses 8 small pickling cucumbers, a simple brine, a few spices, and fits neatly into 1 quart jar.
Spicy Garlic Refrigerator Pickles
(printable recipe)
8 small pickling cucumbers
1 c vinegar
1 c water
3 tbsp pickling salt
1/8 c sugar
2 bay leaves
2 tsp. mustard seeds
1/2 tsp peppercorns
3 tsp chopped dill
4 garlic cloves
Slice cucumbers 1/4" thick and set aside in a glass bowl. Combine vinegar, water, salt, sugar and bay leaves. Boil 10 minutes. Pour over cucumbers, cover and cool, 30 minutes.
Add mustard seeds, peppercorns, dill and garlic to the jar. Ladle the cucumbers in and cover with brine. Seal and store in the refrigerator.
Wait two weeks and enjoy on burgers, BBQ, and sandwiches.
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