Creeping Cucumber Refrigerator Pickles
Another recipe that works fine with store-bought produce, the bread and butter brine gives these a nice, sweet snap. You'll want to cut the ends off the mini cucumbers, as they'll absorb brine much better that way.
Ingredients
Equipment
Method
- Wash your cucumbers and slice the ends off. It doesn't need to be a huge cut, we're just trying to get brine in them.
- Slice onion to desired size.
- Place onion and cucumbers in a small bowl with a lid, along with salt. Seal and shake until everything is evenly coated. Refrigerate for one hour.
- Add remaining ingredients to small sauce pan, heating on medium heat. Stir until all powdered ingredients are dissolved. Allow brine to cool.
- Place cucumbers and onions in 1 pint jars, leaving an inch at the top. Pour cooled brine over the top, allowing 1/2 inch at the top.
- Refrigerate for at least 3 days.
Notes
- It’s important to note that if you’re picking wild cucumbers, pick them while they’re still bright green!
- The red pepper flakes are to taste. Use more or less, as desired.
- These will keep awhile in the fridge, though I usually eat them up pretty quickly. If it’s like most refrigerator pickles, you’re good for at least a month.
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