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Refrigerator Pickles
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Refrigerator Pickles
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Refrigerator Pickles
Created by Chef Angie Quaale
Ingredients
| 1¼ | cups distilled white vinegar | |
| 3 | tbsp kosher salt | |
| 2 | tbsp sugar | |
| 2 | tbsp CO-OP GOLD Roasted Garlic & Pepper Rub | |
| 2 | cups cold water | |
| 1¾ to 2 | pounds small English cucumbers (about 6), cut into spears or coins | |
| 4 | large garlic cloves, peeled and halved | |
| 1 | small bunch fresh dill sprigs |
Directions
Prep time: 1 hour plus 1 day refrigeration
Total time: 1 hour plus 1 day
Serves: 8 to 16
- Combine vinegar, salt and sugar in a small saucepan over high heat. Whisk until dissolved, then stir in rub.
- Transfer vinegar brine into a bowl and add cold water.
- Fill 2 clean 1-quart jars with sliced cucumbers, packing as snugly as possible. Use a pair of chopsticks to help with positioning.
- Add garlic and fresh dill sprigs and pour brine over cucumbers, dividing evenly between the jars. If necessary, add extra cold water to cover the cucumbers. Cover and refrigerate for at least 24 hours. Pickles can be kept in the fridge for three to four weeks.
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