12-Day Refrigerator Pickles
Recipe: #20200
July 17, 2015
"These are so good but you will need to wait about 12 days before you can eat them. You will need three 1 liter heat-proof glass jars that have been through your dishwasher twice, or dip each jar and lid in a pot of boiling water and leave them for 5-7 minutes, remove carefully with tongs and dry upside down on a clean kitchen towel, do not touch the sterilized jars inside with you hands"
Ingredients
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- FOR THE PICKLE BRINE
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Nutritional
- Serving Size: 1 (590.8 g)
- Calories 113.4
- Total Fat - 1.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 5083.5 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 6.5 g
- Sugars - 11 g
- Protein - 4.7 g
- Calcium - 117 mg
- Iron - 2 mg
- Vitamin C - 168.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In the bottom of one 1-litre jar, arrange 2 stalks of dill, 1/3 of the garlic slices, 1 hot pepper and a small piece of celery stalk, about five inches. Squeeze in one-third (about 10) of the small cucumbers standing up and if there is room for a few lying down. Sprinkle a third of the whole black peppercorns and cover with a nice amount of dill sprigs. Repeat with remaining two jars.
TO PREPARE THE PICKLE BRINE
Step 2
Mix the pre-boiled water, salt and vinegar, over low heat heat for few minutes, mixing until the salt granules are dissolved. Let cool for a few minutes, then fill the jars right up to the edge and close. Leave outside in room temperature in a shaded area for 6 days. Refrigerate for another 6-7 days and then eat.
Step 3
IMPORTANT!: do NOT take pickles out of the jar with your fingers, only take some out with a clean fork so the jar will remain sterile.
Tips
- Three 1-litre glass jars