make: fridge pickles

the actual use for my mason jars

    I'm not a pickle person, I always thought they were sort of gross. A few summers ago, I grew cucumbers in my garden and debated trying to make pickles but they disappeared before I had the chance to really explore the option. 

    Then, last week I had the pleasure of dining at Cheesewerks downtown (that's another post). Beside my Brie and raisin bread Charleston was a small, innocent looking spear. So I ate it. 

    It was delicious and lightly pickled, closer to cucumber salad then my history with pickles. So I had to try and make my own. My initial readings about pickling were all the canning variety, something I'm not prepared or brave enough for. Then I came across refrigerator pickles and knew I had to try it. 

     I've mixed a few recipes, since I was looking for a less classic pickle flavor. You can adjust the vinegar and water for a stronger or weaker acid, mix herbs and add more or less sugar. 

Refrigerator Pickles

2 cups water

2 cups white 5% vinegar

2 tbsp salt

2 tbsp sugar

1 tsp preferred spices (dill, mustard, coriander)

garlic cloves

sterilized jars

firm cucumbers

- Boil the water, vinegar, salt, sugar and spices until the salt and sugar dissolved. 

- While the mixture cools to room temperature, slice your cucumber as desired (I like spears and rounds) and place in cleaned jars.

- When the mixture is room temperature fill the jars to cover the cucumbers to within 1/2in of the rim. Seal the jars with new lids and screw tops. 

Refrigerate - there is some debate about how long these will last in the fridge, i figure a month or two.

    I'll let you know how they turn out in 24 to 48 hours when they're taste-able!