Ingredients:
4 Kirby cucumbers (about 1 lb) sliced into coins
3/4 cup white wine vinegar
3/4 cup hot tap water
1/4 small Vidalia onion, thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon dill seed
1 teaspoon black peppercorns
1 bay leaf
Directions:
1. Place the cucumbers in a 1-quart jar (0r half-pint jars) or some other container with a lid.
2. In a small bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, salt, and 3/4 cup hot tap water. Stir until the sugar dissolves.
3. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.
Original recipe found here.
6 comments:
Nice KRINKLE cut on the cukes. A chip off the old block!
..totally just made these yesterday (from your previous posting with the recipe). SO good!
Mrs. Blackwell would be proud!
mel, so glad you're enjoying the pickles. we seriously can't stop eating them. feel like we're constantly rocking the vinegar breath.
papa, mrs. blackwell would be proud! thanks for scoring me a thrifted krinkle cutter. it makes my cukes taste that much better.
I'm dying to make these! Do you have to boil the jars at all, or not necessarily since you eat them right away? And where can I get a krinkle cutter? So much cooler that way!
nope, these are refrigerator pickles so no boiling involved! my dad sent me a krinkle cutter that he found at a flea market, but i'm sure you could find one at your local kitchen / gadget store. lemme know how they turn out! xoxo
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