I grew up eating these crunchy, not-too-sweet pickles. They’re great just to snack on or served with a sharp Cheddar or Swiss cheese. In the summertime, I layer them on tomato sandwiches, and they’re a must with Peter’s All World Burgers. You want to make them with Kirby cucumbers because the seeds are small and the cucumbers are naturally crisp.
Makes about 1 quart
1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small Kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8-inch-thick rounds
1 small white onion, thinly sliced into rounds
1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.
2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.
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