Pickles, Ya'll...

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

4 Cups water
1/2 Cup white vinegar
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.

1 comment:

  1. Oh my goodness these sound amazing with those thai chiles!