Refrigerator Pickles JBs

JB’s Refrigerator Pickles

1 – 5 quart ice cream bucket with lid.

In the bottom of the bucket:

1 large white onion diced
4 to 6 dill heads
4 to 6 minced garlic cloves
1 teaspoon mustard seed

Cut cucumbers into spears and place on end on top of the above items.

Brine:

1 1/2 quarts water
1 pint vinegar
1/2 cup canning salt

Bring brine to boil and pour over cukes. Let stand uncovered for 3 days, cover and refrigerate. You can pack them into jars at this point if you prefer. Will keep in fridge for 1 year.

Note: JB used 6-7″ cukes cut into spears. I used smaller ones and left some whole, cut some in spears and cut some like hamburger slices, each type in it’s own jar. I put some of each of the first items in the bottom of individual jars, packed the cukes in and poured the brine over them. I thought it would be easier and save time rather than repacking them after their 3 day rest. I didn’t want a whole ice cream bucket in the fridge for a year. I just leave the lids off the jars but cover them with a dish towel until the 3 days is up, then I put on the lids and tuck them in the fridge.

You can use this same process for water melon rinds, zucchini or milkweed pods or stems.

http://www.preparesurvivethrive.us/milkweed/

http://www.preparesurvivethrive.us/grow-you-garden-in-pots/

What some of your favorite recipes?

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