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Easy Refrigerator Pickles Recipe

I love fresh cucumbers from the garden, but it never fails that the majority of the crop has to be harvested around the same time. Cucumbers in salad are delicious, but 25 of them?  Instead of wasting them, pickle them! I have an easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!

What are Refrigerator Pickles?

Refrigerator pickles are made without the typical canning process, instead they’re made with raw cucumber slices and brine. The take very little effort and they’re ready to eat within hours. The upside of making fridge pickles – they’re easy to make and incredibly crispy and delicious. The downside, they’re not shelf stable, but will last several weeks in the refrigerator.

Refrigerator Pickles

Ingredients

A dozen fresh picked cucumbers  (I prefer the shorter pickling variety)

1 1/2 cups water

3 tablespoons white vinegar or apple cider vinegar

1 1/2 tablespoons kosher or pickling salt*

1 tablespoon of pickling spice blend
(which usually includes black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries and crushed bay leaves)

2-4 cloves of garlic

1 sprig of fresh dill

If you like them spicy 🌶️ (optional)
1/2 teaspoon crushed red pepper flakes, or more/less to taste

Directions

  1. Add the water, vinegar, salt, one clove of garlic per jar, pickling spice blend and dill into 2 (1-quart) jar — or divide the mixture evenly between four small (1-pint) jars — and stir to combine.
  2. Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1-2 weeks.

Too many cherry tomatoes? I have the perfect Roasted Garlic Tomato Recipe just for you.
Great as a side dish or to top your favorite pasta. It’s a great late Summer meal!

Cherry Tomatoes

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Recipe: Garlic Roasted Cherry Tomatoes

Cherry Tomatoes

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This time of year my vegetable garden is quickly winding down. Most of my veggies are done producing for the season with the exception of that darn cherry tomato bush. This plant just won’t quit! By the end of the season, I’m pulling my hair out trying to come up with creative ways to eat the over abundance of my harvest. Cherry tomatoes being #1 on my list.

Tomatos.jpg

I found this easy and savory recipe to help me use up all those maters. It uses a handful of ingredients (which are usually found in your pantry) and it takes minutes to make. My favorite way to eat this dish is on a nest of fresh pasta. Yum…it makes my mouth water just thinking about it! Add a glass of red wine and enjoy!

INGREDIENTS:
  • 2 (10 oz) containers cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh cracked black pepper
DIRECTIONS:
  1. Preheat oven to 375°F.
  2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  3. Bake for 20-25 minutes, or until tomatoes are soft and tender (but not mushy).
  4. Eat immediately as a savory meal side or top on your favorite pasta, homemade pizza or grilled chicken!

Need a dessert for after dinner?
Check out my recipe for
Banana Cake with Cream Cheese Frosting >>