I don’t know about you, but I love pickles. I put them on pretty much everything or even eat them straight out of the jar. I really love homemade pickles but have always been a slightly afraid of the complicated process.
Enter Natalie Freeman of NatalieCreates.com. Natalie recently taught a pickling class at a local kitchen shop, Euna Maes. The shop, owned by Amy Hannon, is in good ol’ Northwest Arkansas and is a true, Southern gem that offers the coolest selection of cookware and accessories around. Now, let’s get back to those pickles. Natalie makes pickles in her refrigerator. Yes, in her refrigerator. And the best part? They are ready 24 hours later. I was completely blown away with this new information so of course, I had to get the recipe and share it with you.
You will need a 1/2-quart pickling cucumbers.
Cut off the ends of the cucumbers and cut into spears.
Combine 3/4 cup apple cider vinegar, 3/4 filtered water, and 1 tsp sea salt in a saucepan and bring to a boil.
Equally divide your pickling spices: 1 tsp dill weed, 2 peeled garlic cloves between 2 mason jars.
Pack cucumbers in the jars tightly without crushing them.
Pour the liquid brine into the jars, leaving 1/4″ headspace.
Put the lids on the jars and let them cool completely on the counter. Once cooled, put them in the fridge to cure for at least one day before eating.
That’s it. Pickles will keep in the fridge for up to a month. (If you don’t eat them all before then!)
Here is the promised recipe!
This is Natalie of NatalieCreates. Don’t you just love her cowboy boots with her dress?
Image Source: Amy Hannon, Country Outfitter, Instagram/@nataliecreates