Glenda's "Refrigerator Pickles"

Straws Kitchen

By
@CinCooks

These pickles will keep up to 3 months in the refrigerator.
Container size: 2 - quart container or jar with a lid.
Servings: about 2 quarts.

FULL OF HEARTWARMING RECIPES
LOVE, LAUGHTER & FRIENDS ALWAYS WELCOME.
Easy to follow directions with great tasting results,
Glenda


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Rating:
★★★★★ 1 vote
Comments:
Serves:
about 2 quarts

Ingredients

1 lb
medium pickling cucumbers
6 clove
garlic (whole cloves)
1/2 tsp
black peppercorns
1/2 tsp
whole mustard seed
1
top of fresh dill weed
1
whole dried bay leaf
3 or 4
hot peppers (optional for a spicy flavor)
2/3 c
light brown sugar
6 1/2 Tbsp
white distilled vinegar
6 1/2 Tbsp
white-wine vinegar
3/4 c
water

Step-By-Step

1Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, bay leaf and hot peppers.

2Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine.

3For the fullest robust flavor, wait 24 hours before serving pickles....enjoy!!!

About this Recipe