Fridge Pickles

 

Bumper crop of cucumbers equals a need to make pickles! This is an easy recipe to make ready to eat pickles in a flash. 

Recipe credit: Jessica Benedum

This makes 4 large Mason jars at a time. They last about 3 months in the fridge. Roughly one large cucumber per jar.  The idea is to stuff the jar full so it depends on the size of the cucumbers. 

Instructions:

Put pickle seasonings in each jar (1/2 tsp each: whole peppercorns, mustard seed, coriander seed, celery seed); place a couple sprigs of fresh dill in each jar.

Stuff jars full with cucumbers.

For brine: Bring 5c water up to boil and add 15-20 cloves garlic - boil for 5min- add 2.5 T kosher salt and 2.5 cups vinegar. Bring back to boil, pour brine in jars to cover all cucumbers.

** Use a slotted spoon to make sure garlic gets evenly distributed between jars before pouring in the brine.