Refrigerator pickles keep for about a month, covered and chilled. Make sure the jar is clean and dry when you begin. It's best to mix the vinegar in a non-reactive bowl, either plastic or glass. The sugar cuts down on the acidity, adjust to taste. The traditional version, for which the recipe is for are sort of sweet-spicy. I had a lot of cilantro well on its way to seed in the garden so I used it on the second batch. I added cumin, cilantro sprigs, and a ripe red jalapeno, seeds, core and all. HOT!
I made these to serve with sandwiches, particularly pulled pork sandwiches with slaw... coming soon!
3 cups vinegar
3/4 cup sugar
2 tablespoons Kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dill seed
12 whole cloves
2 teaspoons crushed red pepper flakes
1 small white onion, thinly sliced
4 bay leaves
1 jalapeno, thinly sliced
fresh dill sprigs (optional)
8-9 kirby cucumbers, sliced 1/8" thick
1. Mix vinegar with sugar, salt, peppers, dill seeds, cloves, and bay leaves until sugar dissolves.
2. In a large jar, layer cucumbers, onion and jalapeno. Pour vinegar solution over the cucumbers. Refrigerate for at least four hours or overnight.