When I harvested 8 pounds of cucumbers in one day, I knew I was probably going to have to buy lots of sterilizing and pressurizing equipment and take some classes to learn how to transform these lovelies into pickles. After all, that’s the canning my grandmother did, and that’s the only way of preserving food that I’d ever witnessed. Then I found this wonderful recipe for refrigerator pickles, and my day suddenly seemed brighter.
I was able to use jars I already owned along with organic ingredients I had on hand. No special pressure cookers or jar holders! No premixed spice packets! Plus, since this recipe skips that hot water bath, the pickles are markedly crisper than typical pickles.
These pickles are not shelf-stable and they take one week in the refrigerator before they are ready to enjoy. They should last two months in the fridge.
Photo courtesy of Food in Jars.
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