Quick Pickles

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This recipe is from Paula from Stock+Spice. The great thing about refrigerator pickles is you don’t need to can them, which removes a ton of steps. Enjoy this one - it came out great. The only thing I did in addition was add some garlic cloves. Totally optional, the only difference is I think the garlic might decrease the refrigerator shelf-life to a couple months instead of lasting indefinitely.

Spice Profile: yellow mustard seeds, allspice, coriander, red chili flakes, ginger, bay leaf, cinnamon, cloves, black peppercorns

(makes 1 quart pickles)
2 pounds pickling cucumbers, sliced into ¼-inch slices*
2 cups white vinegar
1 1/3 cup water
2 teaspoons kosher salt
¼ cup sugar
2 tablespoons Stock + Spice Sweet Pickling Spice

1. Place sliced cukes (or other vegetables, if using) into a quart-sized canning jar. Set aside.

2. In a non-reactive saucepan, combing white vinegar, water, kosher salt, sugar, and pickling spices. Bring to a boil. Remove from heat and pour into jar over cucumbers. Use a chopstick to remove any air pockets. Let cool on counter for 15-20 minutes. Cover and refrigerate overnight or longer. Store in refrigerator indefinitely.

*If desired, replace some of the cucumbers with equal parts (by weight) of any other vegetable you like. NOTE: If you are pickling larger vegetables, like whole pickling cucumbers or whole cherry peppers, the amount of liquid in the recipe will cover an additional pint of vegetables.