Garlic and Shallot Refrigerator Pickles

recipe from Lisa@The Cutting Edge or Ordinary

For each jar you will need:

3 pickling cucumbers, sliced thin
2 tablespoon kosher salt, divided
1/2 teaspoon sugar, divided
3 teaspoons dill seed (NOT Dill WEED, SEED!)
2 small shallots, sliced thin
2 cloves garlic, sliced thin
Distilled white vinegar
Filtered water

Start by layering the ingredients in your jar. I used tall wide mouth pint jars for mine. Wide mouth jars are much easier to work with than the traditional canning jar. I used a mandolin to slice my cucumbers, makes the job very easy!

Place the half garlic and shallots in the bottom of the jar then layer with cucumber slices. A mandolin works very well for slicing the cucumbers. Put 1 1/2 teaspoons of the dill seed on top and a 1/4 teaspoon the sugar, and 1 tablespoon of the salt on top of the cucumbers then repeat the layer ending up with more cucumbers on top. Pour the vinegar a 1/3 of the way up the jar then fill it to the top with filtered water. Seal tightly, refrigerate. It's best to wait at least 24hr before digging in. These should keep for up to 2 months in the fridge (if they last that long!).



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