Refrigerator Pickles
Yield: Two 32oz. Jars
Total Time: Overnight
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Ingredients
- ~1,117g cucumber
- 500mL water
- 500mL white distilled vinegar
- 57g brown sugar
- 75g Ball® Pickling Salt
- 16g garlic, whole, divided
- 12 dill sprigs, divided
- 2 tsp ponzu sauce, divided
- 2 tsp balsamic vinegar, divided
- 1 tsp mustard seed, divided
- 1 tsp whole black peppercorns, divided
- 1 tsp Korean red pepper flakes (Gochugaru), divided
- 2 32oz. Mason jars
Instructions
Step 1: Gather all of the ingredients (brown sugar not pictured).
Step 2: Weigh the cucumbers, set aside.
Step 3: Weigh the salt in a saucepan.
Step 4: Weigh the brown sugar.
Step 5: Add the water, and white vinegar to the saucepan. Bring to a boil over medium-high heat, stirring frequently to dissolve sugar and salt, about 10-11 mins.
Take off heat and let cool for 30 mins.
Step 6: While the brine rests, peel the garlic and weigh 8g in the first jar.
Step 7: Weigh out 8g of peeled garlic in the second jar.
Step 8: Add 6 dill sprigs to each jar.
Step 9: Add 1 tsp ponzu, 1 tsp balsamic vinegar, ½ tsp mustard seed, ½ tsp black peppercorn, and ½ tsp Korean red pepper flakes to each jar.
Step 10: Cut the ends off each cucumber then slice into spears (make sure they are not too tall for the jar).
Divvy spears up between the jars.
Step 11: When the brine is done resting, split the brine between the two jars (leaving space at the top).
Step 12: Add the caps to the jars and shake each jar thoroughly. Then push spears back under brine.
Step 13: Refrigerate pickles for 24 hrs.
