Refrigerator Pickles

I've been making quick pickles or refrigerator pickles for years. I love them with a tuna fish pita or a wrap. But they can go with so many other dishes. Put them on a hamburger, or with our pulled pork sandwich. They are terrific on grilled fish as well. I recommend making them the day before if possible. 24 hours in the fridge just gives them even more flavor. Remember, these are meant to be eaten within a few days. They are not the long term pickles that you get in the store. So make them, and enjoy!

2 cups Small cucumbers Sliced into rounds, spears, or planks

1 Clove garlic(chopped fine)

¼ tsp Dried dill

1 tsp Mustard seed(whole)

1 tsp Peppercorns(whole)

1 tbsp Morton’s Lite Salt

1 cup Red wine vinegar

1 cup Water

1 Pinch of red pepper flake (optional)

Wash cucumbers and cut into the shape of the pickle that you want. I used a "chip" shape but you can make spears or planks if you wish.

Using a 1 quart or larger lidded container, add cucumbers, spices, vinegar and water

Cap the lid and shake gently to mix all the seasonings with the cucumbers.

Give jar a gentle shake every few hours if possible.

When serving, try to leave the larger spices behind in the pickling liquid.

Serve and enjoy!

1 cup is 1 serving of Vegetables

Count each serving as: 1 veggie

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Refrigerator Pickles