Now is the season of summer crop Kirby cucumbers, so pick up a few pounds next time you’re in the produce aisle! These quick refridgerator pickles are made with things you probably already have on hand, but make sure you have a good supply of clean canning jars.
You’ll pack the clean jars with fresh raw cucumber spears or slices and then pour a hot aromatic spiced liquid over them. They will cool at room temperature and then into the fridge they go. You are supposed to wait a week before eating, but if you can wait 48 hours, you are doing a better job than I. These are so fresh, tangy and delicious that they will go fast! This is why I don’t bother doing the long term canning process – why put in all that time when you don’t need to?
I just received a beautiful 2 quart TECHEF sauce pan
to review, so I have used it to make my delicious spicy brine as it’s the perfect size for small batch pickles. The TECHEF sauce pan
comes with a glass lid which is perfect for checking to see if your liquid is boiling.
You Will Need:
- Makes 3 pints
- 2 pounds Kirby cucumbers
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons pickling salt
- 1 tablespoon sugar
- 6-9 garlic cloves, peeled, sliced and evenly distributed in the jars with the cucumbers
- 1 tablespoon Ball pickling spices, or if you don’t have that: black peppercorns, red pepper flakes and dill seed
How to Prepare:
Wash and slice the cucumbers. I made both spears and pickle chips by using my mandoline to make the wavy slices. Be careful not to cut yourself!
In a saucepan like the TECHEF
, combine vinegar, water, pickling spices, sugar and salt. Bring to a quick boil, then reduce to simmer for 5 more minutes.
Arrange jars on counter and dole out the cukes evenly. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving approximately ½ inch headspace. I used a spoon to evenly distribute the chunky spices as I poured in the liquid.
Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When at room temperature, place jars in the fridge.
See how long you can wait before opening a jar!
I received the TECHEF sauce pan in exchange for a review, but the opinions and experiences are that of my own.