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How to Pickle Pickles (Refrigerator Pickles that is)
This is a recipe for quick dill pickles. It's ready after sitting overnight. The resulting cucumber is lower sodium and retains it's crispness
👥 8 Servings⏱️ Prep & Cook: 24h 20m⏳ Prep: 20 min🔥 Cook: 24h👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
2
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.
garlic7 cloves
3
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.
4
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.
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