fridge pickles

Pickle Recipe
Audrey's Pickles Via Organic Gardening


1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water

1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.

2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.