Refrigerator pickles recipe: crisp cucumber chips
This refrigerator pickles recipe makes cucumber chips in a vinegar brine. The jars stay in the refrigerator throughout storage; there is no canning process and no claim of shelf stability. Wait 1–2 Days before tasting, then use within 2 Weeks.
The ratio follows Illinois Extension’s refrigerator-pickle chips. Use vinegar labeled 5%Acidity and pickling or canning salt. A jar lid pulling down as the contents cool does not turn this into a safe pantry preserve.
Do not reduce the vinegar or replace it with an unlabeled low-acidity product. These instructions are for cucumber refrigerator chips; other vegetables, fermented pickles and long-term canning require their own appropriate method.
If brine is left over, do not force it into already full jars. Keep the cucumber submerged and avoid packing so tightly that the liquid cannot surround the slices. Never use tasting as a way to judge a jar that smells spoiled or shows mold.
Ingredientes
Passo 1
Wash four wide-mouth glass jars and lids with warm soapy water and rinse well. Use jars suitable for hot filling and avoid a sudden temperature change. Wash hands, cucumbers and dill under running water.
Passo 2
Slice cucumbers about an eighth of an inch thick. Divide cucumber, mustard seeds, celery seeds, dill and garlic among the jars, leaving room for brine.
Passo 3
Combine vinegar, water, salt and sugar in a saucepan. Bring to a boil and boil for 2 minutes, stirring until dissolved. Remove from the heat.
Passo 4
Carefully pour hot brine evenly into the jars, covering the cucumber and leaving about half an inch at the top. Wipe rims and close with lids. Label with the preparation date.
Passo 5
Refrigerate promptly and allow 1–2 Days for flavor to develop. Keep at 40 °F (4 °C)or below and use within 2 Weeks. Use clean utensils to remove portions.
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