Quick and Easy Refrigerator Pickles

Ingredients

• 7 large cucumbers (about 2 pounds) (thinly sliced )
• 7 sprigs fresh dill
• 7 jalapeno peppers (halved )
• 21 garlic cloves
• 14 fresh dill sprigs
• 14 teaspoons whole peppercorns
• 14 teaspoons mustard seeds
• 6 cups water
• 3 cups distilled white vinegar
• 12 teaspoons pickling salt

Instructions

1. 1

   --- Prep the Cucumbers ---

2. 2

   Wash and slice the cucumbers. I do mine about 1/4 inch thick; thin, even slices give the best texture and absorb the brine more effectively, but you can make them as large as you want. You want enough cucumbers to pack the jars, so you may need more/less cucumbers to fill depending on size. Since you aren't water bath canning these refrigerator pickles, it's OK to add more/less cucumbers.

3. 3

   --- Prep the Jalapenos and Garlic: ---

4. 4

   Halve 7 large jalapenos. If you want spicier pickles, leave the seeds in. If you want more mild pickles, remove the seeds. Peel 21 garlic cloves, but leave them whole.

5. 5

   --- Make the Brine ---

6. 6

   Combine the water, vinegar and salt in a large saucepan and bring to a boil over medium-high heat, stirring to fully dissolve the salt. Remove from heat.

7. 7

   --- Pack the Jars ---

8. 8

   Into each clean pint jar, add 2 sprigs of fresh dill, 3 garlic cloves, 2 teaspoons peppercorns, 2 teaspoon mustard seeds. Then, add in the cucumbers and jalapeno half tightly, taking care not to crush them. Caref

9. 9

   Carefully ladle of pour the hot brine into each packed jar, filling all the way to the top. Tap the jars gently on the counter to release any air bubbles. You can add more brine if needed to reach the rim. The amount here should be enough, but if you need more, then you'll just want a 2:1 water-to-vinegar ratio with 4 teaspoons of salt per 3 cups of liquid.

10. 10

    --- Seal and Cool ---

11. 11

    Seal the jars with lids and let them cool to room temperature on the counter.

12. 12

    --- Refigerate ---

13. 13

    Once fully cooled, move all jars to the refigerator. Note that these are NOT shelf-stable and must stay cold in the fridge. They'll be ready to eat in 24 to 48 hours and will keep for 4 to 6 weeks. (see notes)