Spicy Refrigerator Pickles
I’ll be honest. I like pickled things, but have never liked straight up eating pickles on their own. I’d eat them on things, but never just a pickle…until now. These refrigerator pickles have changed my views on pickled cucumbers. Unlike many pickles that I’ve despised, these are crispy, not soggy, and have a freshness to them that I’ve never had before. All you have to do to make them is combine all of the ingredients in a jar, shake it up, and let sit in the refrigerator for 2 days. If you don’t want whole pickles, you can slice them into chips or spears; speeding up the pickling time to a day.
Equipment
- 1/2 gallon jar
Ingredients
- 1 1/2 lbs mini cucumbers
- 8 sprigs fresh dill weed
- 1 tbsp mustard seeds
- 2 tsp coriander seeds
- 4 garlic cloves
- 2 2/3 cups water
- 1 1/3 cup white vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 6 dried whole red chili peppers
- 4 bay leaves