Happy 4th friends. A couple people have asked for Grandma’s Refrigerator Pickle recipe so here it is….
Grandma was a purist – no mustard seeds, no onions just dill and garlic. Note that these are refrigerator pickles. They are not processed and must be stored in the refrigerator or they will spoil. The result is a fresh crunchy pickle – kind of like a mild deli pickle.
Make the pickling brine:
- 8 cups water
- 1 cup white vinegar
- 1/4 cup sugar
- 1/4 cup pickling salt (pickling salt does not have iodine and flow agents that can turn your pickles grayish)
Bring to a boil and cool.
Scrub enough pickling cucumbers to fit in 4 wide mouth quart jars (I pack ’em in there – they are going to take up room in the fridge). Cut off the ends can cut into spears. (I’ve always been told that cucumbers that have been refrigerated will result in soft, squishy pickles. Don’t know if this is true, but I use the ones from my garden so its not an issue for me…)
In each clean quart jar place in 1 sprig of dill and 1/2 small clove of garlic. Pack in as many cucumber spears as you can. Add another sprig of dill and 1/2 clove of garlic to the top. Cover with the cooled brine solution. Seal loosely and let stand 24 hours. Seal tightly and place in the refrigerator.
Now – wait at least 1 month before eating for flavors to blend.
We’re off to a picnic today – Happy 4th to everyone in the US!