I call these Take 1 Pickles because I expect folks to tinker with the ingredients suiting individual taste. This is not rocket science. Essentially one needs vinegar, salt, sugar to pickle something, the rest of the ingredients are just flavor decorations. Why small batches? Cause who wants 5 gallons of the same food. Seems boring, so unless you have a garden full of cucumbers, why make a bunch of pickles at once? Small batch refrigerator pickling is quick, easy, lets you experiment more and most importantly if you don’t like the outcome you won’t feel guilty about tossing then into the trash. Sure it doesn’t take much longer to make buckets of these things but really. How many fucking pickles do you need at one time?
◦ 6 mini cucumbers (sliced about 3/16 inch)
◦ 1 ¼ cup white vinegar
◦ ¾ cup apple cider vinegar
◦ 3 cloves garlic (chopped)
◦ 2 whole cloves
◦ ½ tsp. dried dill
◦ 2 tsp. cayenne pepper
◦ ¼ tsp. turmeric
◦ 1 ½ tsp. yellow mustard seed
◦ 1/8 cup kosher salt
◦ ½ cup sugar
2 pint mason jars and lids, Small sauce pan
Slice up the mini cucumbers in to slices pack into mason jars and set aside. Now place all ingredients into the saucepan and bring ingredients to a boil and let simmer for a few minutes making sure all the dry ingredients are dissolved.
Pour the hot brine over into the mason jars. For ease of filling the mason jars, I first pour the hot ingredients into a large measuring bowl or pitcher. Carefully pour the brine into the jars. Try get about the same amount of mustard seed and chopped into each jar. Do this by pouring a little in each jar as you go. FYI, the mustard seed float and the garlic sinks.
Place the lids loosely on the jars and let them sit on the counter until they reach room temperature. After this refrigerate. These are Refrigerator pickles and should live there. I’d wait a day or so before chomping. Pickles should last a couple months.