I tried making quick refrigerator pickles a long time ago and they failed miserably. I kind of wrote them off actually if you can believe that as I haven’t tasted any that call for eating more than one bite. Well, that is until my friend M and I made these scrumptious refrigerator pickles for a BBQ. They disappeared from the jar mid-way through the evening they are that good!! Family recipes are the best ones, thanks M for sharing this fabulous one with me!
Quick Dill Pickles
1/4 cup salt (fine sea salt)
1/2 cup apple cider vinegar (Braggs unfiltered apple cider vinegar works best)
1 quart water
garlic 2-4 cloves depending on size and taste you’d like to achieve
Red pepper flakes 1 1/2 tsp. or more depending
I put these in a jar and cover it. It depends on the size of your cucumbers as to how long these will take but we used baby cucumbers and sliced them in half, covered them with the brine and placed them in the refrigerator for 4-5 hours and they came out perfectly.
Oh, be sure to cut off at least 1/4″ from the bloom end (opposite the stem) as this part of the cucumber contains enzymes that will soften the cucumber as it brines.