Refrigerator Pickles

Ingredients:

• Cucumbers (enough to stuff cucumber spears snugly in the jar)

• A healthy sprig of dill

• 1 tbsp of white peppercorn

• 1 tbsp of Aleppo pepper

• 1.5 tbsp of mustard seed

• 1-2 cloves of garlic (garden grown) or 2-3 cloves (if grocery store bought)

• 1/4 of an onion (sliced)

• 2 pepperoncini peppers (sliced)

• 1 jalapeno (sliced)

Brine

2.5 cups of filtered water

• 1.25 cups of white vinegar

• 1/4 cup of salt

This year, I experienced an impressive cucumber yield thanks to Burpee's Party Time cucumber variety. These cucumbers thrived in my garden, providing me with plenty to experiment with pickling. Alongside the cucumbers, almost all the ingredients in this recipe were harvested from my own garden, with the exception of vinegar, salt, water, and onion. After perfecting this recipe, I shared the pickles at work, and the response was overwhelmingly positive. I received 98% positive feedback, with only a few coworkers finding the heat a bit too intense. This has been my best pickle recipe yet, and I'm excited to share it with you!

Quick Pickle Recipe

Instructions:

1. Prepare the Vegetables:

• Wash and cut the cucumbers into spears.

• Peel and slice the garlic cloves.

• Slice the onion, pepperoncini peppers, and jalapeno.

2. Fill the Jar:

• Stuff the cucumber spears snugly into a clean mason jar.

• Add the sprig of dill, white peppercorn, Aleppo pepper, mustard seed, sliced garlic, onion, pepperoncini, and jalapeno to the jar.

3. Prepare the Brine:

• In a pot, combine the filtered water, white vinegar, and salt.

• Bring the mixture to a simmer and let it cook for about 5-8 minutes, ensuring the salt is fully dissolved.

4. Pour the Brine:

• Slowly and carefully pour the hot brine over the vegetables in the jar. Pouring slowly is important to avoid shocking the glass, which can cause it to shatter.

5. Seal and Refrigerate:

• Seal the jar with its lid and let it cool to room temperature.

• Once cooled, place the jar in the refrigerator.

6. Wait and Enjoy:

• Let the pickles sit in the fridge for about 2 days before eating to allow the flavors to develop.

• These pickles can last up to 1.5-2 weeks in the fridge.