Easy Refrigerator Pickles
This recipe from Narrow Bridge Farm is a Cedar Circle Summer Day Camp favorite!
- 2 quart-sized canning jars
- 4-5 medium or 6-8 small cucumbers
- 1 Tbsp dill chopped
- 1 tsp mustard seed
- 1 Tbsp salt
- 6 peppercorns
- 2/3 c vinegar
- water as needed
- 4 (or more!) garlic cloves crushed
Cut the cucumbers into long spears. Put the spears in a bowl, then sprinkle with salt and dill. Mix until coated, and let sit for 30 minutes.
Divide the salted cucumbers between the two jars. Add peppercorns, mustard seed, and garlic. Pour 1/3 cup vinegar into each jar and then add water to fill. Screw on lids and shake jar to mix.
Put in the fridge and eat the next day! These will last up to two weeks.