About the Recipe
Fridge pickles are an easy and delicious way to use up summer produce. No sterilizing jars or special equipment required.
Ingredients
1¼ cups white vinegar
3 tbs kosher salt
2 tbs sugar
2 cups cold water
2-6 cucumber cut into rounds or spears
2 tbs coriander seeds
6 garlic cloves halved
1 tsp mustard seeds
16 dill sprigs or 6 dill heads
Preparation
Combine the vinegar, salt and sugar in a small saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then enjoy for up to one month.