Fridge Pickles with Persimmon Vinegar
These pickles are easy to make and taste a whole lot better than what you can get at a grocery store! When sourcing your ingredients, we always recommend local produce. Farm fresh Pickling Cucumbers and Dill truly elevate these home pickles.
Yields 2 Quarts
- 6 - 8 pickling cucumbers (Kirby is a common variety)
- 1 large bunch of dill flowers
- 4-8 cloves of garlic, peeled
- 10 whole peppercorns
- 4 cups water
- 2 cups Figure Ate Persimmon Vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- Clean the cucumbers and cut off the blossom ends.
- Slice the cucumbers lengthwise into wedges, the size is up to you, set aside.
- Create the brine by adding the vinegar, water, salt, and sugar to a saucepan and stirring the mixture while heating it on the stove; once the salt and sugar dissolve, let cool to room temperature.
- Add the sliced cucumbers, garlic cloves, peppercorns, and dill sprigs to clean jars, leaving enough space for the brine to fully cover the cucumbers and other ingredients.
- Add enough brine to each jar to cover the cucumbers, put an airtight lid on the jars, and place them in the refrigerator.
These pickles will last 4-6 weeks in the refrigerator, and their flavor and texture will change over time. Feel free to experiment and sample them along the way.
This recipe is an excellent base for further exploration. Take note of what you like and try new ingredients in the next batch. Maybe you want more garlic or dill or the spiced flavors of coriander or red pepper. Have fun and take your meals to the next level with these homemade fridge pickles.