Courtesy Helen Lampkin
Homemade pickles the easy way…no canning…just slice, brine and refrigerate!
- 2 pounds of pickling cucumbers (Kirby)
- 1 sprig of dill for each jar
- ¼ teaspoon of minced garlic (jar variety – not fresh garlic) for each jar
- 1 or 2 Serrano chile* (or variety you like)
- ¼ teaspoon mustard seed for each jar
- ¼ teaspoon peppercorns for each jar
- 4 – pint canning jars with lids**
- 3 cups of water
- 1 ½ cup of white vinegar (5%)
- ¼ cup pickling/canning/kosher salt
- ¼ teaspoon of Alum
Directions:
1)Make sure your jars/containers you will be using are sterilized ( just run them through the dishwasher.) Heat the lids up in a pan of hot water while you prepare pickles.
2)Wash cucumbers, trim both ends off. Slice to desired thickness/shape.
3)Slice or cut chile pepper to fit in with the cucumber slices.
4)Layer into a jar sprig of dill first. Layer cucumber slices with chile peppers. Pack tightly.
5) Top off each jar with ¼ teaspoon each of mustard seed and peppercorns. Place your prepared jars on a large baking sheet.
6) In a small saucepan combine water, vinegar, salt, alum and heat over medium high until it just starts to boil and salt is dissolved.
7) Carefully ladle hot brine over each prepared jar of cucumbers/peppers to within ½ inch from the top. Immediately close with the hot lids. Let these cool to room temp then place in the refrigerator. If you make them early in the day – they are good to gobble up that evening. They will keep for up to 4 weeks in the refrigerator.
*I’ve listed Serrano chile but you can use any type of chile you like… choose red to give your pickles a fun touch of color. Red Fresno chiles are a good choice. If you like it really hot, add a ½ teaspoon of crushed red pepper to each jar!
**I use canning jars, but you can use any glass (heat proof) refrigerator container that has a lid.
These make a great gift, just be sure to note on the gift card that they need to be refrigerated and a “use by” date!