I finally optimized my quick pickle recipe this summer and they are very close to a Claussen refrigerator pickle. You can use canning jars or clean recycled jars (i.e. jam, pickles, salsa). For maximum crunch, it is best to make your pickles within 24 hours of picking the cucumbers. This is a great beginner "canning project".
| 6-12 pickling cucumbers (depends on size) |
| 6-8 clean pint jars and lids (or similar size) |
| 1 teaspoon minced garlic (per jar) |
| 1/2 teaspoon dill seed (per jar) |
| 1/4 teaspoon mustard seeds (per jar) |
| pinch crushed red pepper flakes (per jar) |
| pinch black peppercorns (per jar) |
| 6 cups filtered water |
| 2 cups white vinegar (5% acidity) |
| 1/3 cup pickling salt |
Wash cucumbers, removing all thorns. Cut ends off cucumbers and cut into spears or slices. Set aside. Add spices to bottom of each jar. Fill jars with sliced cucumbers (depending on the size of the cucumber you should be able to fit 1-2 cucumbers per jar). Combine water, vinegar, and salt into large pot. Bring to boil. Ladle or pour the boiling brine into each jar until cucumbers are covered. Wipe the rims of each jar with a damp towel. Place lid on top and screw on band until finger tight. Let jars sit on counter for 10 minutes. Place jars in fridge. Pickles will be ready to eat in 2-4 days and should last for at least a month in the fridge.
