Michael's Refridgerator Pickles

Name: Michael's Refridgerator Pickles
Total time: 1800 s
Yield: 50 servings
Cuisine: American
Ingredients: 1 1/2 cup Distilled Apple Cider Vinegar; 1/3 cup honey; 4 tsp Kosher Salt; 1 tsp Ground Mustard; 1 tsp Coriander seeds; 3/4 tsp Dill Seeds; 2 cup hot water; 2 lb Kirby Cucumbers, sliced 1/4 in thick; 3 clove garlic; 3/4 cup Coarsely chopped Fresh Dill; 3 clove Garlic coarsely chopped; 2 large Sprigs of Fresh Basil; 1 medium Red Bell Pepper

Countryboy83 @cook_2780947

Stuttgart, Germany

Pickles taste Great on everything! they are not as sour as Dill pickles bit still hav a pucker to them and they are not sickningly sweet either. Its just right! My only complaint is that if u happen to bite into a coriander seed they taste terrible so u really have to watch out for them.

Countryboy83 @cook_2780947

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Ingredients

30 mins

50 servings

1 1/2 cupDistilled Apple Cider Vinegar
1/3 cuphoney
4 tspKosher Salt
1 tspGround Mustard
1 tspCoriander seeds
3/4 tspDill Seeds
2 cuphot water
2 lbKirby Cucumbers, sliced 1/4 in thick
3 clovegarlic
3/4 cupCoarsely chopped Fresh Dill
3 cloveGarlic coarsely chopped
2 largeSprigs of Fresh Basil
1 mediumRed Bell Pepper

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Steps

30 mins

1

Combine vinegar, honey, salt, ground mustard, coriander seeds and dill seeds in a heat proof bowl. Add Hot water and stir until honey disolves completely. Cool to room tempature.
2

Wash all veggies. Cut off ends of Cucumbers then slice the into round 1/4 in thick pieces. Then remove seeds from red bell pepper and slice into slivers 1/4 in thick. coarsely chop Fresh Dill and Garlic cloves. Combine veggies in Large glass or metal bowl. Fold together.
3

Pour Brine over all and turn to coat all veggies. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refridgerate overnight, stirring once or twice. Transfer to an air tight container and add Fresh Basil, store in refridgerator. Yield: 1 quart.