Simple Cold Crisp Fridge Pickles

If you are like me and love to garden, you are probably up to your eyeballs with cucumbers right about now. Cucumbers are easy to grow for first-time gardeners and they are packed full of nutrients.  I love them because they are rich in antioxidants so they help support natural detoxification and because they contain a good bit of water, they are great for promoting hydration.  Who doesn’t need that? Especially in the summer months when we are spending more time out in the sun?  (smile) Some of the other amazing health benefits range from aiding in weight loss, lowering blood sugar, and keeping you regular.

Now that we know how awesome cucumbers are, how do we preserve them so we don’t let that over abundant harvest go to waste?  I make a simple brine, stuff them in jars, and place them in the fridge.  It is a quick and easy way to make way for the new cucumbers that are sure to grow over the season.

 

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SUPPLIES YOU WILL NEED

• Clean Mason Jars with lids (4 jars)
• 4c filtered water (we use our Berkey Water Filtration system here)
• 2c white distilled vinegar
• 2 TBS Pink Himalayan sea salt
• 2-4 organic garlic cloves (skins removed and smashed)
• 10 peppercorn
• 2-3 sprigs of fresh dill
• pot to boil brine in

To make these easy fridge pickles, make sure that your jars are washed with soapy hot water and sterilize clean before using.  Next bring your brine (water, vinegar, and salt mix) to a boil.  Then simply brush the prickly stems off the cucumber with your hands or clean veggie brush.

 

PRACTICAL TIP

Using pickling cucumbers and picking them when they are about the size of these pictured or a little smaller, will make for a crisper pickle.

Next, wipe cucumbers with a clean damp paper towel or clean dish cloth and cut into halves or quarters…depending on the size of your cucumbers when they are picked.  Add your garlic cloves (smash to release flavor), dill sprigs (dried is fine if you don’t have fresh), and peppercorns into each jar.

Next, stuff the quart size jars with cucumbers, but avoid overstuffing so that each side of the cucumber is submerged and has the brine touching on all sides.  This will help the flavor penetrate all sides of the cucumber. Lastly, place clean lid on top, shake contents slowly and place the jars into your refrigerator.

 

NOTE:  Pickles should be good in the fridge for 4-6 weeks, if they don’t get eaten up before then.  (wink) Ours don’t last long!  You can add a teaspoon of organic sugar if you would like a little sweeter taste. Make sure to dissolve granules well during the boiling your brine process.

And there you have it!  A simple and easy way to preserve your cucumber harvest without heating up your kitchen.  Try infusing cut cucumbers in your ice cold water to help naturally support your detox system this summer and beyond.  Enjoy!