Refrigerator Pickles with Garlic and Basil
Thin-sliced pickling cucumbers that are marinated in an apple cider vinegar-based brine with garlic and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 3 32 oz jars 1x
- Category: Appetizer, Sides
- Cuisine: American
Ingredients
Scale
- 13 pickle cucumbers, roughly 3 inches in length (thin-sliced)
- 5 cups apple cider vinegar
- 2 cups water
- 2 cups sugar
- 2/3 cup pickling salt
- 3 teaspoons yellow mustard seeds
- 2 teaspoons ground turmeric
- 6 cloves garlic, thinly sliced
- 3 long basil stems with leaves attached
- 3 sterilized mason jars with lids
Instructions
- Start by slicing the cucumbers thinly, preferably using a mandoline slicer, to ensure even chips.
- To make the pickling solution, place vinegar, water, sugar, salt, mustard seeds, turmeric, and garlic in a saucepan over medium heat. Stir and cook just until the sugar and salt dissolve. This should take about 3-4 minutes. Once dissolved, remove from heat and place aside.
- Add one fresh basil stem to each jar. Fill the jars with cucumbers up to the brim. Pour in the brine. close the jars with lids. Refrigerate for up to 2 weeks for optimal freshness.
Notes
Adapted from Wisconsin Safe Food Preservation