How to Pickle Pickles (Refrigerator Pickles that is)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 d
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Total Time
1 d 20 mins
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Servings
8 -10
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Course
Side Dish, Condiments
How to Pickle Pickles (Refrigerator Pickles that is)
Description
This recipe demonstrates preparing small to medium cucumbers for pickling by trimming ends and packing them tightly into a large jar. Garlic cloves are roughly chopped, dill stems cut, and horseradish roots sliced, then layered with black peppercorns inside the jar to add depth of flavor.
A brine is made by dissolving a precise amount of salt in filtered cold water and poured over the cucumbers, ensuring complete submersion to prevent spoilage. The jar is loosely covered with a cheesecloth or lid and set at room temperature for 24 hours to start the fermentation, developing tang and enhancing crispness.
After this initial period, the jar is refrigerated to slow fermentation, preserving the pickles for cold use. These pickles are crisp and have a balance of salty, garlicky, and spicy notes from the added ingredients, making them suitable as a snack or condiment.
Ingredients
- 3 liters or 3 quarts jar
- 3 lb cucumber small to medium size
- 7 cloves garlic
- 4 dill stems
- 2 horseradish optional, small roots
- 10-15 black peppercorns whole
- 3 tbsp salt
- water filtered, cold
Instructions
- Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
- Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root and add everything in the jar, including black pepper.
- Dissolve 3 tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
- Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. Refrigerate pickles afterwards. They are best served cold.
User Reviews
Overall Rating
5
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