This is the base recipe to make pickles in the refrigerator, ready in just 2 days. You will be surprised how quickly they are ready and how delicious the out come will be.
To start, this recipe is with cucumbers, you can used other vegetables instead of cucumbers. Next time I will go for carrots, or perhaps fine beans.
Key is to choose fresh vegetables, any soggy ones will not give the desired result.
I think the best thing of these pickles made in the refrigerator is that you can decide on the amount. I made just one medium jar, which will be enough for 2 weeks. This way, I know that I can finish it before it goes bad.
It is very nice to have a few cucumber pickles in a toast, a salad, a wrap or just by itself, knowing you have made it yourself and there are no additives or anything else that you do not want.
I hope you will not miss and enjoy this recipe.
Fresh Cucumber Pickles made in the Refrigerator
Equipment
- A wide mouth pint jar with a lid (16 oz=454 ml)
Ingredients
- 1 cucumber (about 300 grams) Rinsed and dried
- 2 garlic cloves
- 120 millilitres apple vinegar
- 120 millilitres water
- 1 pinch red pepper flakes
- 1 tablespoon salt
- 3 kaffir lime leaves
- 1½ teaspoons coriander
Instructions
- Cut off the stem and the bottom part of the cucumber. Do not peel.
- Add the spices into the jar.
- Cut into half horizontaly and then cut to long vertical pieces. And squeeze all the cucumber into the jar. Leave some space on the top.
- Add the vinegar, water and salt into a saucepan. Heat over high heat to bring to boil. Pour this mixture on to the pickles in the jar. Fill up to cover the pickles and still leave about first . Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, leave 1-1,5 centimetres on top of the jar.
- Shake the jar to settle in the ingredients. Add more vinegar mixture if necessary. Tightly close the lid.
- Set aside to coll, then move to the fridge and let rest for at least 48 hours.
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