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Refrigerator Pickles

  • 2 large cukes
  • 1/2 yellow onion, sliced
  • 4 cloves garlic, smashed
  • 1c water
  • 1c cider vinegar
  • 1 1/2 c sugar (to taste)
  • salt (to taste, 1/2 t?)
  • 1t mustard seeds
  • 1t turmeric
  • 1/2 t celery seeds
  • 1/2 t pickling spice
  • 1/2 t red pepper flakes

Toast spices to help release flavors, combine with water, vinegar sugar and salt in small saucepan and bring to boil with smashed garlic.  Simmer for a few minutes to help release oils from spices.  Slice cukes into 1/4″ thick rounds, toss with sliced onions and pack tightly into quart mason jars.  Poor brine over pickles, let cool to room temperature and refrigerate.  Make a little extra brine with 1 part water to 1 part vinegar if needed to completely cover pickles.  Ready in about 24-48 hours!

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