In my father’s day, growing up on a farm in Manitoba, pickles were a necessary way of preserving your harvest. These refrigerator pickles make the job easier. A Chef Rachel recipe.
Needed for this Recipe:
- 10 – (3 to 4 inch long) pickling cucumbers
- 2 cups water
- 2 cups Sunshine Coast Olive Oil Co. Champagne Wine Vinegar
- 1 Bunch fresh dill weed
- 1/4 cup white sugar
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 1 dried bay leaf
- 1 teaspoon peppercorns
- 1 whole hot chili, stem removed (optional)
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.