Easy Refrigerated Pickles

With the abundance of summer cucumber pickles, here’s a simple method to store some for later enjoyment. Refrigerated pickles can be a versatile ingredient in many dishes. Here are some ideas on how to use them:

• Sandwiches: Add sliced pickles to sandwiches, or wraps for an extra crunch and tangy flavor.

• Salads: Chop pickles to create a zesty addition to salads. They work particularly well in navy bean salad, pasta salad, or coleslaw salads.

• Relishes and Toppings: Use finely chopped pickles as a relish for hot dogs or sausages. They also make a great topping for tacos and nachos.

• Deviled Eggs: Incorporate pickle juice or finely diced pickles into the filling for deviled eggs to add a punch of flavor.

• Dips and Spreads: Mix chopped pickles into cream cheese or Greek yogurt for a tangy dip. They can also enhance the flavor of pimento cheese.

Ingredients:

Quick Pickled Cucumbers Recipe

Ingredients

• 5 - 6 small pickling cucumbers (such as "Kirby"), quartered

• 1 cup water

• 1 1/2 cups white vinegar

• 5 cloves garlic, sliced

• 1 Tbsp canning (pickling) salt

• 3 tsp dill weed (fresh or dried)

• 1 tsp red pepper flakes

Instructions

1. Prepare the Cucumbers: Wash the cucumbers thoroughly and cut them into quarters.

2. Make the Brine: In a saucepan, combine the water, white vinegar, sliced garlic, canning salt, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring until the salt is dissolved.

3. Add Dill: Remove the saucepan from heat and stir in the dill weed.

4. Pack the Jars: Place the quartered cucumbers into clean, sterilized jars, packing them tightly.

5. Pour the Brine: Carefully ladle the hot brine over the cucumbers, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar.

6. Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Secure the lids on the jars.

7. Cool and Store: Let the jars cool to room temperature before transferring them to the refrigerator. Allow the pickles to marinate for at least 24 hours before enjoying.

Notes

• These pickles can be stored in the refrigerator for up to 2 weeks.

• Feel free to adjust the amount of red pepper flakes for desired heat level.Directions:

1. Sterilize your quart mason jar.

2. Add crushed Dill, Garlic and Pepper flakes to the bottom of the jar.

3. Slice or quarter small cucumbers and place in jar until filled, not too tightly. Allow some room for the vinegar mixture to soak in.

4. In a small pot add water, vinegar, salt and bring to a medium boil stir until mixed well.

5. Pour vinegar mixture over pickles.

6. Allow to cool, cover jars with lids and bands, and refrigerate for up to 2 weeks.