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Quick Fridge Pickles

Papiere came for a visit….and stopped at a farmer’s market on the way. He told us he was going to do this, so we fully expected the abundance of veggies.

We grilled a lot of veggies and ate them for lunch and dinner. However, we woke up two days into his visit to find a cucumber starting to mold. I chucked that one and then quickly set to work on saving the rest of them….making Quick Fridge Pickles.

First, I sliced and salted the washed cucumbers. After ten minutes I put them into their jars.

Then, I boiled 2 cups of apple cider vinegar, 2 cups of water, 1/4 cup of sugar, 1 Tbs of diced garlic, 1 Tbs of dill weed, 1 Tbs of peppercorns, and 3 dried chili peppers.

Once this mixture started to boil I poured it into the jars of cucumbers until they were covered. The amount was perfect for 2 one quart jars.

After everything was cool I covered the jars and stuck them into the refrigerator for 24 hours. Today we tore into these spicy spears!

Now the cucumbers have an extra 5 days of life 🙂

Our spice mixture was just based on our personal tastes, you can taylor yours to whatever you think will work. Quick fridge pickles are great because they stay crispy, not soggy like most pickles are that get canned for the long haul.

If you are more of a visual learner check out Serious Eats for an awesome little slide show!

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About chasingsimplicity

Wife and mother on a never ending quest for balance.

2 responses »

  1. Have you ever made freezer pickles? Easy and the cucumbers maintain a fresh taste.

    Reply

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