I have a friend who cannot eat fresh fruits and veggies. She is so allergic to them that her throat starts to close and she gets very itchy all over her body. However, if you brine the heck out of some veggies, she can eat them. I decided to make some refrigerator dill pickles. These pickles aren’t like the canned version and only last about a month in your fridge. I make them in smaller jars so people will eat them up super quick.
Here’s what you need;
- 1 1/4 C 5% vinegar
- 3 tbsp salt
- 2 tbsp sugar
- 2 C cold water
- 6 mini cucumbers – cut them as you like
- 6 cloves of peeled garlic – halved
- mustard seeds – 1 tsp for each jar
- ground coriander seed – 1/2 tsp for each jar
- dill sprigs – I put 1 -2 in each jar
- 5 – 6 Eight oz. jars
- OPTIONAL – red/yellow sweet pepper cut into spears
Take a large ceramic or glass mixing bowl and combine your vinegar, salt and sugar. Whisk until everything is dissolved and add 2 cups of cold water.
Put your brine in the refrigerator for about 45 minutes and start cutting your cucumbers into chunks, spears or whatever you want to enjoy them as. Peel and halve your garlic and clean your jars if you already haven’t.
Add your cucumbers, garlic and dill sprigs to the jars. Add into each jar 1 tsp of mustard seed and 1/2 tsp of ground coriander seed.
Take your brine out of the fridge and add the brine solution to your jars. Fill the jars almost to the rim and seal them. Stick them in the fridge for 24 hours before you eat them. It’s so simple!
OH caught me snacking on these guys several times while just standing at the fridge. They are SO good!