Homemade Refrigerator Pickles
This makes a small batch but can easily be doubled or tripled to feed a crowd.
Servings 4 servings
Ingredients
- 2 large cucumbers
- 2 cups cold water
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 onion
- 1/2 cup green pepper
- 10 to 15 whole peppercorns
- 1 to 2 cloves garlic
- 1 jalapeno
- 2 small mason style jars, sanitized
Instructions
- *To sanitize, place a large pot of water on to boil. Once the water is boiling, place jars and lids into the pot for 10 minutes. Allow jars to cool completely before filling.
- Cut cucumbers and jalapenos into very thin slices. Dice onion and bell pepper. Mince garlic and set aside. Mix together cucumber, jalapeno, onion and bell pepper in a medium glass bowl. Add one tablespoon salt. Cover with plastic wrap, allow cucumber mixture to sit for 2 hours.
- In a small saucepan add vinegar, water, minced garlic, peppercorn and sugar. Bring to a boil. Boil for 2 to 3 minutes, turn off heat. After the cucumber mixture has sat for 2 hours, drain the liquid and reserve. When the vinegar mixture is cool, pour over the cucumber mixture. Fill the sanitized mason jars with the cucumber mixture. Top off with the reserved liquid. Seal the jars and place in the refrigerator. Leave for 2 days.
- This recipe can be doubled or tripled with super results.