Easy Fridge Pickles
What goes better with summer BBQs than pickles!? Between our family garden and the local Farmers' Markets, I am finding everything local and fresh to make delicious pickles that only take a few minutes to make and are ready to eat after being in your refrigerator overnight. This easy recipe is a big hit in my family and are worth a try!
Placed in a large Ball jar:
3 or 4 big kirbies, sliced
one small onion, sliced
3-4 garlic scapes, cut into 1-2 inch chunks
a big bunch of dill
Put into a saucepan:
1 1/2 cups of apple cider vinegar
2 Tbsp of salt
1 cup of sugar
1/2 teaspoon turmeric
1 teaspoon mustard seeds
First, gather all the ingredients for the canning jar. Depending on the size of the cucumbers, you will need about 3, maybe 4.
Slice up the kirbies, chop the onions, garlic scapes and break off any large stems from the dill. I use the thinner stems, dill and the flowers from the dill plant.
I mix all the chopped ingredients and then begin stuffing it all into the jar.
After the jar is ready with the vegetables, it is time to gather the ingredients for the saucepan.
Add the vinegar, sugar, salt, turmeric and mustard seeds to a saucepan. Slowly bring everything to a boil and allow it to boil for about 5 minutes.
After boiling for about 5 minutes, add the saucepan mixture to your jar. Once it is all in, twist the jar from side to side in order to help the ingredients settle.
And that is all it takes! Allow the pickles to cool, then cover the jar and set it in the refrigerator for about 24 hours. After that, they are ready to enjoy. I am sure you will love them!!!
THANK YOU FOR READING!