When I saw this recipe on Melissa’s blog, I was sooooo excited. I love pickles!! And I was even more excited to see that Melissa made hers deli-style. I’ve never canned before and I can’t eat cooked/refrigerated pickles. So I was not all about heating & canning to make pickles.
This recipe will take you all of 10 minutes. And then you wait….
Once you’ve made your pickles, put them in the fridge & forget about them for 2 or 3 days. Then… Enjoy!!
Refrigerator Pickles
Cucumbers, speared, or sliced
3 cloves garlic, minced
2 Thai red chili peppers, minced
From the spice cabinet: Mustard seed, Dill seed, and Dill weed
Brine:
4 Cups water
4 Cups water
1/2 Cup white vinegar
1/4 Cup Kosher salt
1/4 Cup Kosher salt
Sprinkle about ½ tsp of each of the spices in the bottom of each jar. Pack full with cucumbers. Put minced garlic & peppers on top. Pour brine into jar until it's full.
Put the lid on, and leave them in the refrigerator for 2 days before using.
Oh my goodness these sound amazing with those thai chiles!
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