Quick Refrigerator Pickles — FarmPal

Ingredients

• •2 lbs pickling cucumbers, sliced 1/4 inch
• •1 medium onion, thinly sliced
• •2 cups white vinegar
• •2 cups water
• •2 tablespoons salt
• •2 tablespoons sugar
• •2 cloves garlic per jar
• •1 tablespoon dill seed or fresh dill per jar
• •1/2 teaspoon black peppercorns per jar
• •Red pepper flakes (optional)

Instructions

1. 1Wash cucumbers, trim ends, slice evenly
2. 2Divide cucumber slices and onion among clean quart jars
3. 3Add garlic, dill, peppercorns, and optional red pepper to each jar
4. 4Combine vinegar, water, salt, and sugar in saucepan
5. 5Bring to boil, stirring to dissolve salt and sugar
6. 6Pour hot brine over cucumbers, filling to within 1/2 inch of top
7. 7Let cool to room temperature
8. 8Cover and refrigerate
9. 9Ready to eat in 24 hours, best after 1 week
10. 10These are refrigerator pickles not shelf stable