| Quick Crisp Fridge Pickles
American
Renee's Dad's Pickles
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| Renee Shepherd makes these pickles every year with the bounty of cucumbers from her garden. She says the grape leaf is the secret ingredient that keeps them crispy. You can use a tea bag (black tea) in place of the grape leaf for the same effect.
You can buy the seeds here and grow the cucumbers yourself. Making these refrigerator pickles is fast and there is no canning process involved. |
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| Ingredients |
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1 grape leaf
Pickling cucumbers, enough to fill quart jar
1 bay leaf
1 serrano pepper
1 tablespoon pickling spice
1 tablespoon kosher salt
1 large clove garlic
4 or 5 stems of dill
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Steps
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| 1 | Place grape leaf in bottom of quart jar. |
| | 2 | Jam whole cucumbers in jar. |
| | 3 | Add pepper and all spices |
| | 4 | Cover with water |
| | 5 | Place lid on jar, shake to dissolve salt |
| | 6 | Let rest for 5-7 days until as sour as desired. |
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| Yield |
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original recipe yield: 1 Quart
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