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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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

Directions Step-By-Step

1
Cut 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.
2
Stir 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.
3
For the fullest robust flavor, wait 24 hours before serving pickles....enjoy!!!

About this Recipe