Made refrigerator pickles last Sunday. Started eating them on the following Tuesday. Tonight I’ll finish the 3 or 4 that are left. They didn’t even make it a week.Here is the recipe ..
1 1/2 cups white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
3 cups hot water
3 pounds cucumbers can be sliced 1/4 inch thick
3/4 cup chopped dill
3 garlic cloves chopped
Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
The biggest problem I’ve always had is that one jar that has only a handful of cukes in it. If you didn’t know, you can refrigerate your brine and just add cucumbers to it as they become ready in your garden (they say you can then can them like normal, but I usually just keep it in the fridge till it’s gone). Also, don’t forget to try mixing in peppers, okra, and whatever else you’d like to try pickled!