I made our first batch of refrigerator pickles today. We planted a bunch of pickling cucumbers just so that we could enjoy this wonderful summer treat.
It seems as if the cucumbers grew overnight! One day there were none, the next there were lots!
This is the recipe I used:
Wash fresh picked cucumbers and quarter into spears. Place in a large jar.
In a saucepan, boil:
6 cups water
1/2 cup sugar
1 cup organic white vinegar
Set aside to cool. Once cool, pour over cucumbers.
5 organic garlic cloves
organic fresh dill
1 teaspoon mustard seeds
Refrigerate. They should be ready to eat in about five days and will last refrigerated for several months (ours won't last that long).
*I doubled the batch so that there was enough liquid to add more cucumbers along the way.
Once the pickle jar is established, take your fresh picked cucumbers, quarter them into spears, and drop into jar. You'll be able to tell by color (darkest green), which cucumbers have been in the longest and which you'll want to eat first.
Update: After a few rotations of pickles, I found that the flavor had waned so I made a fresh batch of the recipe to refresh the jar.