Today on the stay at home chef , I'm showing you how to make easy overnight refrigerator , pickles , refrigerator pickles always remind me of my grandpa .
He was an avid gardener and I swear he always had pickles in the refrigerator .
Not only are refrigerator , pickles delicious .
They only require a few simple ingredients and they're super easy to make .
You'll need white vinegar , sugar , salt , whole garlic and whole black peppercorns as well as dill and cucumbers .
You'll also need a container to keep your pickles in .
You can use any food storage container with a lid or you can also use a mason jar .
You'll also need to decide what kind of cucumber you're going to use .
You can use mini or pickling cucumbers .
You could also use a regular cucumber or what I prefer is an English cucumber .
English cucumbers have a thinner skin and are a little bit sweeter , but any kind of cucumber you want to use should work next .
You need to decide what shape to cut them into with mini or pickling cucumbers .
The best thing to do is cut off the end and then slice in half or in quarters depending on their side so that you end up with pickle spears .
Well , they're just cucumber spears for now , but they're about to become pickle spears .
So I'm gonna put these into my container and then I'll show you how to slice a regular cucumber .
Well , not that you need to know how to slice it .
You can slice these thin though , or you can go a little bit thicker .
It really is a matter of personal preference , whether you want thin or thick pickles .
If you're not using an English cucumber , you may want to off some of the peels and of course , you don't have to cut these cucumbers into slices .
You can also cut them into spears as well .
Just get a good three inch chunk of cucumber , slice it in half and then you can go half again depending on the size or you can go thirds or even quarters .
If you have a really fat cucumber , once your cucumbers are all prepped and cut , we're gonna grab a sauce pan and head on over to the stove to make your pickling liquid .
You'll need 1.5 cups of distilled white vinegar and you're gonna pour that into your sauce over medium high heat .
Then we'll add in two tablespoons of sugar , one tablespoon of salt , one teaspoon of whole black peppercorns and three whole cloves of garlic .
And then we're going to bring this to a boil the act of heating the liquid causes the chemical reaction , which will ensure that your sugar and salt do not separate from the vinegar and end up in a pile on the bottom of your container .
Once it comes to a boil , that should be just enough to dissolve the sugar and salt and we'll remove this from the heat .
And then we're gonna put all of this in directly with our cucumbers and make sure all of the peppercorns and garlic end up in the jar as well .
Sometimes I even use like the edge of a spoon or a measuring spoon to stuff the garlic down .
Then you'll want to place the lid on whatever container you're using and let this cool at room temperature for about one hour .
After an hour .
It's time to add in our dill because of course , who doesn't love a good dill pickle ?
You don't want to add in your dill while the liquids are hot .
Otherwise it'll wilt .
So just add it in later and you'll want to add in about three or four sprigs depending on their size .
And then one fun last twist .
If you like spice , you can add in quarter to half a teaspoon of crushed red pepper flakes kind of spread that around in there as well .
That will bring the heat .
Once again , we'll place the lid on and place these into the fridge overnight .
Then the next day you'll have delicious refrigerator pickles that are ready to eat .
These should stay good in the fridge for basically as long as it takes you to eat them , they really should last for months .
Thanks for watching .
You can find the full written recipe in the video description .
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