July 21, 2011 10:57 pm

Garlic Cucumber Refrigerator Pickles

Posted In: Uncategorized
Posted July 21, 2011 by Victory Farms
Greg Johnson These garlic pickles are really easy to make and the seasoning options are endless. The pickles are not canned, so they must be kept refrigerated. The recipe yields 1 quart of pickles.

Posted in : Cuisines :

Servings

Ingredients

Directions

For the brine:

In a non-reactive pan, combine garlic, sugar, salt, vinegar, and water.  Bring to a boil, reduce heat, and summer 10 minutes.

For the pickles:

In a 1 quart sanitized jar, add your herb and spice mixture.  Pack the cucumber slices into the jar.  Bring the brine back up to a boil.  Pour it over the cucumbers, filling the jar to almost the top, and getting all of the garlic into the jar.

Place a plate over the jar and allow to cool to room temperature.  Cover loosely and alow to cure in the refrigerator for 2 weeks.  Keep refrigerated.

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