Jeff’s Easy Refrigerator Pickles
Fall is officially upon us, as I’ve turned on the heat in my house for the first time since last winter. Fall is a magical time of year when people find wonderful ways to preserve the spoils of the late summer harvest. Pumpkin spice, squash, and apple cinnamon flavors abound, contrasting the cool air. One of our favorite ways to partake in the preservation craze is to make refrigerator pickles!
Ingredients:
1 large large container with a lid
2 tablespoons Pickling Spice (We like Penzeys’ Pickling Spice)
2 teaspoons Ground Mustard
2 teaspoons Red Pepper Flakes
2 teaspoons Celery Seed
6 cloves Fresh Chopped Garlic
1/3 cup Salt
1 teaspoon Black Pepper
1 bag Small Cucumbers (about 3 pounds)
1 Onion
1 bunch Fresh Dill
1 cup White Vinegar
2 cups Apple Cider Vinegar
1 cup Sugar
2 cups Water
Add white vinegar, apple cider vinegar, and water to a medium pot.
Add salt, sugar, and all spices, except the red pepper, to the pot.
Slice the onion fairly thin.
Bring the liquid and spices to a boil. Let boil for 2 minutes. 
Add the garlic and sliced onions to the container
Wash the cucumbers and let dry.
Cut the ends off the cucumbers, add the red pepper flakes, and dill to the container. 
Let the brine cool, and then pour it into the container. This results in a crisper pickle. 
Store the pickles in the fridge. They will be good for four weeks. That’s all there is to this easy refrigerator pickles! Until next week, SPFers, stay happy and healthy! What’s your favorite type of pickle?
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.