Another Refrigerator Pickle Recipe

Found the refrigerator pickle recipe my sister made the other night. Thought I posted it yesterday and found it buried in the eggplant spread thread. Duh. There are nine gazillion refrigerator pickle recipes out there so here's one more to make sure we have enough. I like it because it's not too sweet, not too sour. You can make it with Splenda instead of sugar but I can detect the switch. These are nicely crisp.

5th Gear made it with some carrots, green pepper and one small sliced fresh jalapeno stuck in there here and there. The jalapeno gives it a nice tang but not real hot. Add more if you want it hot. The original recipe calls for yellow mustard seeds but all we had on hand were brown (a tad more spicy).

Refrigerator Dill Pickles

Makes 1 quart

1 lb pickling cucumbers (or a mix of cukes, carrots, green pepper)
1 TBS dill seed
1 TBS yellow or brown mustard seeds
¼ onion, thinly sliced
1 garlic cloves, sliced (more if you like)
1 jalapeno pepper, sliced (optional)
1 cup water
1 cup white vinegar
3 TBS sugar (or Splenda)
2 TBS canning salt
4 black peppercorns

Cut cucumbers into spears. In a bowl combine the cucumbers (and other vegetables if using), dill, onions and garlic and put into a quart jar.

Combine remaining ingredients in a sauce pan. Bring to a boil; cook just until the salt is dissolved. Pour into the jar with the vegetables.

Cover tightly, turn jar over several times to distribute the brine and refrigerate at least 24 hours.

Store in the refrigerator for up to two months.

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Another Refrigerator Pickle Recipe