Spicy Refrigerator Pickles
Ingredients
The pickles
-
3
pounds
cucumbers, sliced in rounds or speared
-
8-12
cloves
garlic, peeled and smashed
-
¼
cup
fresh dill leaves
-
3
tablespoons
pickling spice
-
3
tablespoons
crushed red pepper flakes
The brine
-
1 ½
cups
water
-
1
cup
distilled white vinegar
-
½
cup
apple cider vinegar
-
1
tablespoon
coarse salt
Instructions
- Wash 2 32-ounce jars with soap and water.
- Bring water, vinegars, and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool.
- Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each.
- Distribute dill, pickling spice, and red pepper flakes into each jar.
- Pour brine to the top of the jar and secure tightly with the lids.
- Allow jars to cool to room temperature, then refrigerate.
- Allow to pickle for at least a week. Pickles last in the refrigerator up to one month.
Nutrition Facts (estimated)
Servings
6
Calories
41
Total fat
0g
Total carbohydrates
10g
Total protein
2g
Sodium
505mg
Cholesterol
0mg
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