We got pickling cucumbers again this week. (Would like salad cucumber, please!) I decided to try some refrigerator pickles to serve with hamburgers, and to eat as a snack. I used Serious Eats method for quick pickling, and it worked really well! I experimented by using Splenda instead of sugar; this did not seem to make a difference.
- 4 medium pickling cucumbers (I probably could have pickled a few more with the same amount of brine.)
- 1 tablespoon kosher salt
- 2 cups white vinegar
- 2 cups water
- ¼ cup Splenda
- 2 cinnamon sticks
- 1 tablespoon fennel seed
- Wash cucumbers and slice. (I sliced mine into chips so I could put on hamburgers). Place in a colander and sprinkle with salt. Let sit for about 30 minutes. Rinse and allow to drain.
- Combine remaining ingredients in a medium saucepan. Bring to a boil.
- Place drained cucumbers in a heat proof bowl. Pour brine over. Leave uncovered at room temperature until cool. Then refrigerate (covered) for at least 24 hours before eating.
I put my leftovers into a smaller container and covered with some of the brine.