RELIC's Fridge Pickles
Ingredients:
3 pickling cucumbers 4-4 1/2" long, but no longer (I prefer English cukes)
1 Habanero pepper per jar
Fresh dill
1/4 cup white vinegar
1/4 cup white wine (or champagne) vinegar
1/2 cup spring water
2 cloves garlic per jar crushed with the side of a knife
1 1/2 tsp kosher salt
1/4 tsp sugar
1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
Instructions:
Habanero - cut off stem and halve lengthwise removing seeds and membranes). Place in a 450 degree oven and roast.
Scrub cucumbers and cut into spears.
Add the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns to a saucepan and bring to a boil, stirring until the salt and sugar are dissolved. Turn off heat and let cool.
Place pepper(s) and garlic cloves from vinegar mixture and place in the bottom of a wide-mouth pint-sized canning jar. Loosely pack cucumbers spears into the jar adding a few sprigs of dill between them.
Pour vinegar mix over the cucumbers. When making multiple jars, add an equal amount of the mustard seeds and peppercorns in each jar. If the liquid doesn't fully cover the pickles, add a bit more water to fill.
Refrigerate for a minimum of 48 hours.
Enjoy while reading the AH forums.
