Audrey’s Pickles – Recipe

Audrey's Pickles

Refrigerator pickle recipe
Print Recipe
Servings: 18
Ingredients Method Notes

Ingredients
  

  • 1 lb cucumber pick first thing in the morning, for best flavor; select medium-size ones that are free of mold, insect damage, blemishes and soft spots
  • 3 clove garlic
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole mustard seed
  • 1 tsp dill, fresh
  • 1 whole bay leaf, dried
  • 2/3 C brown sugar
  • 6 1/2 tablespoons white distilled vinegar
  • 6 1/2 tablespoons white wine vinegar
  • 3/4 C water
Optional Additions
  • garlic
  • pinch crushed red pepper
  • jalapenos chopped
  • Ancho pepper adds a peppery boldness
  • chipotle chile rich & spicy smoked flavor

Method
 

  1. Thoroughly wash the cucumbers and assemble the spices.
  2. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid.
  3. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
  4. Stir together the brown sugar, vinegars and water.
  5. Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
  6. Cover and chill for at least 24 hours for the fullest flavor. They will keep up to 3-months in the refrigerator.

Notes

Adapted from Organic Gardening, Aug/Sep 2010

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