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Canning has always intimidated me. I wanted to do it so badly, but I was always scared to just jump in and do it! Recently, a sweet friend of mine offered to show me how to can, and I decided I would share what I learned with you!
One of the biggest reasons I have always been scared of canning, are the horror stories you hear of people poisoning their families because foods spoiled etc. Thankfully, that’s not even an issue with these Easy Beginner Refrigerator Pickles. Since they’re not techincally processed, and they’re stored in the fridge, you don’t have to worry about spoiling.
Here’s what you need to make Easy Beginner Refrigerator Pickles:
Gather your jars, and all your ingredients together. This is a pretty quick process once you get the handle of it, so it’s best to have everything ready to go when you start. To give you a reference for how many cucumbers you will need, all these cucumbers filled 12 quart jars. First you will need to get your brine started on the stove. Always use a 1:4 ratio for vinegar to water. We made a big batch, so we used 1 quart vinegar and three quarts of water. Also add in 1 cup of canning salt. Put your liquids and canning salt in a large pot and let it boil while you prep your cucumbers and jars.
After your liquid is on the stove, you need to prep the seasoning in your jars. In each jar you will put:
1 large pinch of dried dill (about a tablespoon)
2-3 cloves of peeled garlic
3-4 slices of fresh habanero pepper (optional)
When you get your cucumbers, don’t buy giant ones at Walmart. Goto a Farmer’s Market, or grow them yourself. Big cucumbers are generally bitter and far too seedy to be used for this Easy Beginner Refrigerator Pickles recipe. Cut the ends off your cucumbers, and make sure they aren’t too tall for your jars, like this.
After you cut the ends off your pickles, you will need to slice them in half long-ways and then cut them into wedges. Each half typically makes 3-4 wedge slices, for reference of size. Place them in a bowl or large pan after slicing.
Cucumbers that have too many seeds don’t make good pickles. Cut off a slice, and make sure the cucumber isn’t bitter. If it isn’t, but there’s still too many seeds, just cut them into wedges like normal, then cut the excess seeds off like shown.
Once you’re done slicing, you’re ready to stuff your jars with the cucumber slices! Hold the jar at an angle like shown, and stuff in the slices a few at a time. You will want a tight fit, so press them in snugly. If you can still stick your finger in the jar easily, you can add more cucumber slices.
Once all your jars are nice and full, you are ready to fill them with your liquid that’s been cooking on the stove. Use a ladel and fill each jar to the brim with liquid. The liquid will be hot, and you’ll most likely make a mess, but it’s fine. Make the mess, there’s pickles on the line. Screw your lids on to the top of your jars tightly. Wait about 10-15 minutes, and then tighten them again, because the pressure will release.
Store your pickles in the fridge for about a week before eating, for the full effect of the flavor. You can eat them after a couple of days, and they will have that pickle flavor, but won’t have the full flavor until after about a week. Store them in the fridge for crunchy pickles for up to 6 months! That’s it! That’s all there is to making Easy Beginner Refrigerator Pickles! Not scary at all!
Because these aren’t processed, you can use any only canning lids and seals. If we were processing these cans, you would need to be sure to sterilize the jars, and use new lids to safety. Easy Beginner Refrigerator Pickles are low-maintenance, though, and you don’t have to worry about that!
If you learned how to make Easy Beginner Refrigerator Pickles because of this post, comment and let us know how yours turned out! We’d love to hear your experience!
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