We’ve been up to our eyeballs in cucumbers from our own gardens and from Freedom Foods Indiana. This refrigerated pickle recipe is a quick and easy way to use up all those extra cucumbers, without having to pull out all of your canning equipment. You can also throw some fresh jalapeños in with the cucumbers to add a little kick to your pickles and get pickled peppers. Now that’s a win win!
Ready in 30 min + 24 hrs – Makes 3 pints
To make this recipe you’ll need:
- 5 pickling cucumbers
- 2 small jalapeños, sliced (optional)
- 3 garlic cloves, peeled
- ¾ tsp whole peppercorns
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tsp sugar
- 1 tsp kosher salt
Add vinegar, water, sugar, and salt to a small saucepan. Bring to a boil and heat until sugar and salt has dissolved. Remove from heat and let cool to room temperature.
Slice cucumbers into ¼ in thick circles and divide amongst 3 pint jars. If using jalapeños, divide amongst the 3 jars. Using the side of your knife, smash the garlic cloves and place 1 clove in each jar. Add ¼ tsp peppercorn into each jar. Once vinegar mixture has cooled, pour into each of the jars and put lid on. Refrigerate for at least 24 hrs before eating.