one-day herb and garlic pickles
classic refrigerator pickles
This recipe is for classic "refrigerator" homemade pickles. As the name implies, the pickles "cook" in the fridge instead of on the stovetop and are ready to eat in 24 hours.
5 to 6 small pickling cucumbers, ends trimmed* and quartered lengthwise
3 tablespoons pickling salt
1 teaspoon dried dill weed (or 1 head fresh)
2 cloves garlic, peeled and sliced in half lengthwise
1 teaspoon whole mustard seeds
¼ teaspoon whole black peppercorns
¼ teaspoon celery seeds
1 cup white vinegar
1 cup distilled water
Combine the cucumber slices with 2 tablespoons of the salt in a large bowl, stirring gently to coat. Cover and refrigerate for 2 hours. Then rinse the cucumbers well and pat dry.
Combine the water, vinegar and remaining tablespoon of salt in a saucepan and bring to the boil; remove from heat. Add the dill, garlic cloves, mustard seeds, peppercorns and celery seeds to the bottom of a sterile 1-quart mason jar. Pack the cucumber slices into the jar. Pour the hot brine over all and screw down the lid.
Let the jar cool to room temperature, or about 2 hours. Refrigerate for 24 hours before serving. Use within 3 to 4 weeks. After that, these pickles tend to lose crispness.
* IMPORTANT: Always remove the ends from cucumbers where the flowers once resided. The flesh harbors enzymes that once promoted healthy blooms, but will result in mushy pickles.
