10 Minute Refrigerator Pickles

1185598_559699810733534_1217077288_n

What you need:

For the brine

  • 4 cups filtered water
  • 10 cloves local garlic
  • 2 cups white vinegar
  • 6 tsps fine sea salt

Per glass canning jar (I ended up w/ 3 pint sized jars)

  • 1 tsp whole black peppercorns
  • 1 tsp dill seeds (or fresh dill if your house-sitter didn’t kill it while you were away)
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 bay leaf
  • 1 – 2 locally grown organic cucumbers, cut in half and then lengthwise into spears

Simply bring the 4 cups of water to boil, add the garlic, and then simmer for 5 minutes. While you wait, cut the cucumbers and fill each jar with the spices. Once the garlic is cooked, split them evenly amongst your canning jars. Add the vinegar and salt to the cooking water and bring back to a boil until the salt is dissolved (will only take a couple of minutes). While you wait, pack the cucumber spears into the jars tightly. When the brine is ready, pour to the brim of each jar and allow to cool. Cover and refrigerate! These can be eaten after a few hours and will taste even better in the upcoming days. They will last up to 3 months in the fridge, IF you don’t eat them all before then!!

 

(Source)