I love the idea of canning. Taking something you grew or bought at the store, putting it in a jar, adding some necessities, and viola! You have something you can enjoy for months down the road. I am terrified of actually doing it though. I just made it sound so easy but in reality, to me, it’s scary. What about botulism? What if I get someone sick from something I attempted to can?
That’s why making refrigerator pickles was right up my alley. No canning involved just making a little brine and adding it to my cut up pickles and I’m good to go. I’ll try canning this fall. I promise. But I’m going to have someone who is an expert at it by my side.
I mean, we have so many wonderful things growing in our garden that can and should be canning for future use.
Quick and Easy Refrigerator Pickles
What you’ll need:
Pickling Cucks (baby cucumbers), carrots or whatever you want to pickle
1 cup white vinegar
1 cup water
1 T sugar
1 1/2 t table salt
How to make them:
It’s so easy.
1) Cute the pickling cucumbers in to thin slices or spears.
2. Mix the vinegar, water, salt and sugar together
3. Place several dill sprigs and about a tablespoon of peppercorns in a jar. I used an old pickle jar from some store bought pickles we ate.
4. Fill the jar with the pickle slices or spears and pour the liquid mixture in the jar making sure the liquid fully covers the pickles.
5. Cover with lid and place in refrigerator.
You should be able to eat them the next day and they’ll only get better from there! They will last about a month or so but they never last that long in this house. We are crazed pickle eating people! My favorite is taking a dill pickle, dipping it in hummus and adding hot sauce! See, crazy! And no, I’m not preggers
Enjoy, we sure are!
I’m linking up at the following here as well as Funky Junk Interiors, Between Naps on the Porch,