Heat the Apple Cider Vinegar + water with one tablespoon of raw sugar and a teaspoon of salt dissolved and heat to make hot, but not quite boiling
Cut Kirby pickles to size to fit in the jar and add in the pink peppercorns, caraway seeds, garlic & putting the bay leaves down the inside of the jar
Pour the hot vinegar mix to cover over the pickles and screw lid on the tightly
Wipe down any dribbles & leave on the bench
When cooled to room temp put in the fridge
Wait a week and then you’re ready to eat these easy fridge pickles. Crunchy. Delicious.
This recipe can be used for lots of other vegetables as well eg. carrots, cauliflower, onions, bell peppers, radishes ....
note: What makes the pickles taste so special is the Daily Organics Apple Cider Vinegar. The left over pickle juice is so tasty and we don't throw it away - it can be strained and added to make a simple salad dressing with olive oil. Yum.
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