Let’s be honest, traditional canning can be a bit intimidating. There’s water baths, precise temperatures, vacuum sealing involved, and while we’re beyond impressed by the folks who have mastered the skill, we’d like to encourage everyone to give refrigerator pickling a try. This recipe states it’s for cucumbers, but feel free to adapt it for other farm-fresh items from The Shed, like green beans, jalapeños, okra, and onions, or add in crushed red pepper for a little extra kick.
Ingredients:
- 12 pickling cucumbers (quantity can vary depending on size)
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- 1 bunch fresh dill (adjust amount to your taste) thick stems removed
- 1 head garlic, skins removed, cloves smashed (adjust amount to your taste)
- 1 tablespoon peppercorn kernels (about 10 peppercorns per jar)
- Two, 1-quart (32 oz) mason jars – sanitized by running them through the dishwasher
Instructions:
- Thoroughly wash cucumbers. Slice into 1/4-inch thick slices or spears. Set aside. Smash garlic cloves, and separate dill from thick stems.
- Prepare brine: Combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 teaspoon sugar in a medium saucepan. Bring the mixture to a boil, and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat, and cool to room temperature.
- Make the pickles: Layer sliced cucumbers by using half of the ingredients – dill, garlic, peppercorns – in each jar. Do not pack them super tight as you’ll want room for the brine. Finish by pouring enough brine to only cover the cucumbers. Leave some space at the top of the jar as the cucumbers will release water during the pickling process. Seal with an airtight lid, and store in the refrigerator. The flavor is best if stored for at least one week, but they can be enjoyed any time after 24 hours. Pickles should keep for four-six weeks, but from our experience, they’ll be gone long before then.
