I have a surplus of pickle juice in my apartment. Its too much pickle juice! Because after the pickles are gone, I don’t like to throw out the pickle juice. It just feels wasteful.
So lately, I’ve been dipping my fingers in the pickle juice – and then I flick it on my sandwiches for flavor. How many flicks does it take to properly flavor a ham sandwich? Between 7 and 11 … depending on how big your fingers are.
Hannibal Buress, Actor, Comedian
Oh, that magic feeling – a half dozen brand new cucumbers suddenly appear one sweet summer day! Yet several weeks into the season and the same arrival of a half dozen brand new cucumbers holds no enchantment. Its just six more concombres with nowhere to go.
Looking for a quick way to dispense with too many cucumbers? We’ve got you covered with our Crunchy Refrigerator Pickles!
Crunchy Refrigerator Pickles
- Wash a 16 ounce glass jar, with lid, in very hot, soapy water. Rinse thoroughly with very hot water.
- Slice 4 small or 2 large cucumbers into spears or rounds.
- Pack sliced cucumbers into clean jar.
- Add 4 – 6 sprigs of fresh dill or 1 tablespoon of dill seeds to the jar.
- To make the pickle brine, combine the following ingredients into a saucepan:
- 1 and 1/4 cups of distilled white vinegar,
- 2 cups of water,
- 3 tablespoons of salt (pickling salt if available, but not necessary),
- 4-6 cloves of garlic,
- 3 teaspoons Urban Herbs Pickling Spice (or equal parts coriander seeds, mustard seeds and crushed red pepper flakes),
- * 1/4 teaspoon sugar (Note A pinch of sugar improves the pickle brine, but the pickles are still very good when they are made without any sweetener).
- Bring the pickle brine mixture to a boil, stirring frequently. Once boiling, turn off the heat source.
- Pour the hot pickle brine into the clean glass jar, leaving 1 inch of room at the top of the jar.
- Seal tightly and allow jar to cool before storing in the refrigerator.
- Pickles will be ready in 24 hours, but will taste even better after 72 hours.
- Enjoy!
Crunchy Refrigerator Pickles