Yesterday I tried my hand at making refrigerator pickles (not preserved via canning, must be eaten within one week). They came out delicious!
I sliced thin one cucumber and put it plus a handful of baby carrots in an old one quart plastic container, and poured the pickling liquid over it.
pickling liquid:
- 3/4 cup water
- 3/4 cup white vinegar
- 2 crushed cloves garlic
- 1 TBS dry dill
- 1 TBS peppercorns
- 3 bay leaves
- 2 TBS sugar
- 2 TBS kosher salt
Simmer the ingredients for the liquid in a small pot to dissolve the salt & sugar... let sit in fridge at least one hour, the longer it sits the more pickled it gets.
Next time I'll use a touch less sugar, these are a little on the bread & butter pickle side. I'll also add some crushed pepper flakes too.
Om nom nom...
mood:  pleased |