Easy Refrigerator Pickles
Pickles are a no-fail canning project, and preserving summer's crunchy cucumbers means you can enjoy them any time. These Easy Refrigerator Pickles are addictive, whether served alongside barbecue or chopped to accompany other dishes.
Ingredients
- 2 1/4 lb cucumbers
- 1 tbsp salt
- 2 springs fresh taragon
- 4 babay onions
- 5 peppercorns
- 4 cups water
- 1/4 cup vinegar
- 1 tbsp salt
- 2 tbsp sugar
Instructions
- Wash and dry cucumbers. Place in a large dish and sprinkle the salt over them. Leave overnight.
- Wipe each cucumber with a clean dry towel and leave to dry in a cool place for 6 hours.
- Place the cucumbers in the jar (rinse the jars and wipe them dry prior use; do not pack too tightly.Place tarragon (wash and dry prior use), onions and peppercorns in the jar.
- Bring water, vinegar, sugar and salt to boil. Pour the mixture into the jar to entirely cover the cucumbers.Leave the jars uncovered until cooled completely.
- Seal the jar. Place in the refrigerator for 2-4 weeks.
Nutrition
Calories: 228kcalCarbohydrates: 46gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14022mgPotassium: 1399mgFiber: 7gSugar: 38gVitamin A: 738IUVitamin C: 33mgCalcium: 186mgIron: 2mg
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