Bring new life to your leftover cucumbers by making pickles. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks.
Makes 3 cups pickles, about 2 pints
- 2 pint jars with sealable lids
- 3 cups cucumbers, sliced
- 2 garlic cloves (1 per jar of pickles)
- 1 red onion, thinly sliced
- 2-1/2 cups apple cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1/2 cup water
- 1 tablespoon dried dill
- 1 teaspoon cumin seed
- 1 teaspoon mustard powder
- Other herbs (optional): turmeric, celery seed, fennel seed,
anise, black or white pepper
Wash jars with hot soapy water, rinse, and air dry. Divide cucumbers, garlic, and onion evenly into jars. In a saucepan, bring remaining ingredients to a boil over medium-high heat and stir until sugar is dissolved. Remove from heat.
Pour liquid over cucumbers and place in the refrigerator uncover. Once cooled, add the lid, shake jar, and store in the refrigerator, making sure the cucumbers are completely submerged in liquid. Pickles will be ready to eat in 2 days.