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Audrey's Pickles
Refrigerator pickle recipe
Print Recipe
Servings
18
Ingredients
1
lb
med cucumbers
pick first thing in the morning, for best flavor; select ones that are free of mold, insect damage, blemishes and soft spots
3
cloves
garlic
1/2
tsp
black peppercorns
1/2
tsp
whole mustard seed
1
tsp
fresh dill weed
1
whole dried bay leaf
2/3
C
brown sugar
6 1/2
Tbs
white distilled vinegar
6 1/2
Tbs
white wine vinegar
3/4
C
water
Optional Additions
more fresh garlic
pinch
of crushed red pepper
a few chopped jalapenos or a habanero
Ancho peppers will add a peppery boldness
chipotle chiles will give the pickles a rich & spicy smoked flavor
Instructions
Thoroughly wash the cucumbers and assemble the spices.
Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid.
Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
Stir together the brown sugar, vinegars and water.
Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
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