REFRIGERATOR PICKLES; Easy, how to recipe for pickles with no additives, low in sugar and packed with flavor!

A few summers ago, I thought I would make refrigerator pickles. I had collected a few recipes from various sources, but decided on a basic dill pickle. It was tasty and crisp, but lacked a little pizzazz. When I was ready to make the pickles again, I decided to add a few jalapeno peppers and a lot more garlic. This time, the pickles were much more flavorful and I had the benefit of pickled garlic to add to my salads.

Since making those first batches, we've not purchased another jar of pickles. My husband loves them and they are super easy to make. This recipe makes two quart-size jars. During the summer months, we double the recipe to be sure we have enough to accompany the grilled burgers.

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Kirby cucumbers are a perfect size for pickling. They also have much smaller seeds than other cucumbers and their flesh is denser assuring you get that wonderful crunch.

Kirbies are available at most markets all year round. In the off-seasons be sure to buy the firmest cucumbers possible otherwise you're pickles will become limp quickly.

Making your own refrigerator pickles requires very little skill and few ingredients.
Making your own refrigerator pickles requires very little skill and few ingredients. | Source
Cut  cucumbers into spears or slices.
Cut cucumbers into spears or slices. | Source

8-10 kirby cucumbers, quartered

1 1/2 tbsp. sea salt

1 tbsp. agave ( or 2 tbps. sugar)

2 tbsp. coriander seeds

1 tbsp. brown mustard seeds

1 tbsp. dill seeds (fresh dill weed, when available)

8 large garlic cloves, peeled and halved

3-4 jalapeno peppers, haved, seeds removed

1 1/2 cups distilled white vinegar

1. Divide cucumber spears, jalapenos and garlic between two quart-size canning jars. {I prefer using the wide mouth jars}

2. Pack cucumber spears, jalapenos and garlic into each jar {it will be snug}

3. In a container with a tightly fitted lid combine salt, agave and vinegar. Be sure the container lid is on tight and shake vigorously.

4. Pour brine into each jar, being sure the liquid is portioned equally between the two quart jars.

5. Add the mustard and dill seed; 1 tbsp. of each should be added to each jar.

6. Pour enough water into each of the jars to completely cover the cucumbers. Seal jars tightly.

7. Refrigerate for a least 24-48 hours before eating. The flavors will develop further and the pickles will store up to a month.

I recommend wearing gloves while working with hot peppers. The oils can remain on your hands for some time and if you should  rub your eye, the oils will transfer and sting.
I recommend wearing gloves while working with hot peppers. The oils can remain on your hands for some time and if you should rub your eye, the oils will transfer and sting. | Source
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Your jars should be very tightly packed. Once the pickles have sat over night, they will shrink slightly making more room.
Your jars should be very tightly packed. Once the pickles have sat overnight, they will shrink slightly making more room. | Source
I like to use brown mustard seeds (L) and dill seed (R) when fresh dill heads are not available.
I like to use brown mustard seeds (L) and dill seed (R) when fresh dill heads are not available. | Source
I make the pickle brine in an extra canning jar. Simple tighten on the lid and shake vigorously to blend ingredients.
I make the pickle brine in an extra canning jar. Simple tighten on the lid and shake vigorously to blend ingredients. | Source
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Planning on making a few extra jars for friends? Check out these cute lables I located on etsy at a shop called CanningCrafts.

CanningCrafts offers several different labels, including one for dill pickles.
CanningCrafts offers several different labels, including one for dill pickles. | Source
To Purchase, Contact Graham @ dryfly@mcttelecom.com - thank you
To Purchase, Contact Graham @ dryfly@mcttelecom.com - thank you | Source

Can't Get Enough...........

Next time you're online, do yourself a favor. Order some pickles from either one of these shops. Aside from the pickles you just made, these are some of the best!

Never having been a real fan of bread and butter pickles, we rarely have them in the pantry, but I recently cooked a pork butt for pulled pork sandwiches and I would have enjoyed a few B&B slices on my sandwich. I found this recipe on smitten kitchen and it's on my 'to-make' list.

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Would You Like To Share Any Of Your Favorite Pickle Vendors? Who Doesn't Love Learning About New Places.....

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