Refrigerator Pickles are Easy and DIY!
Canning pickles is an essential part of your kitchen. You do not need a detailed knowledge to get started pickling or any complicated equipment to making your very own tangy, crunchy, spicy, delicious dill pickles at home. It will surprise you what you can do with very little ingredients.
Pickles are an essential part of BBQ. When ever I go out to legit BBQ smoke houses across this country there are dill pickles, onions and white bread served to the side of my meat plate. Their tangy and crispy texture are perfect contrasts to the soft, moist and rich proteins. It’s little wonder why these zesty taste treats continue to stand the test of time!
- 2 Medium cucumbers (sliced into thin rounds)
- 1/4 teaspoon crushed red peppers
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon black peppercorns
- 1/2 tablespoon kosher salt
- 1 clove garlic (sliced)
- 2-3 Fronds fresh dill
- pinch of sugar
- 1/2 cup white vinegar
- 1 cup water
- In a Mason Jar add the red pepper flakes, coriander seeds, mustard seeds, black peppercorns, garlic and the fresh dill (ensure the dill is standing upright). Begin to fill the cucumber slices, do not pack too tightly.
- In a small saucepan combine the water, white vinegar, salt and sugar. Stir and allow to come to a boil and the salt has completely dissolved.
- Pour the hot vinegar brine over the cucumbers in the Mason Jar. Leave 1/2 inch of space at the top. Use a clean spoon to push down any ingredients.
- Wipe off the ring of the jar with a clean towel. Place a Mason Jar lid on the jar but do not twist down. Allow the Jar to cool down to room temperature. Then, close the lid tight and place in the refrigerator for at least 24 hours.