The cucumbers are coming in like crazy so, the hubbs and I made some quick refrigerator pickles. The hubbs loves his jalapenos and of course they ended up in my mild mannered dill pickles. I do not like sweet pickles or bread and butter pickles, I am a straight up dill pickle girl. The hubbs got his jar with jalapenos and I got two jars, one with a little onion and one straight dill. I just tried the jalapeno ones last night and I must admit they were awesome. They are not too hot but have just a little kick. I tried the ones with onion this morning, yes I eat pickles in the morning, anytime is a good time for homemade pickles. The ones with the onion are good but, if you do not tell my hubby I said this, I will admit the jalapeno ones were the best. The boys do not like any kind of pickles so the hubbs and I have three jars to eat and he does not like them that much either.
Here is the recipe we used, we tweaked it to fit our personal taste, I do not remember where the original recipe came from but this is ours.
Refrigerator Pickles
We used standard mason jars:
In each Jar
3 cloves garlic peeled
3 tsp black pepper corns
1 small onion sliced
2 bunches of fresh dill
4 slices of jalapeno with seeds
Several cucumbers sliced into spears and cram as many as you can in your jar.
Liquid
2 cups water, 4 Tbsp white vinegar, 1 1/2 Tbs kosher salt. Mix together until salt dissolved. Pour over your cucumbers in the jar. top with part of your dill and make sure your cucumbers are covered with liquid and put your lid on. Invert your jar a couple times to get everything swished around and put in the fridge for 2 days. This recipe is for one jar of pickles, you will have a little liquid left over.
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