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Hey everyone! Today I am showing you how I recently made refrigerator pickles that are made in 10 minutes and you can eat them the NEXT DAY! We ate them 2 days after they were made and they were 10/10 absolutely DELICIOUS and shocking! All you need are the ingredients listed here: *BALL Complete Book of Home Preserving https://amzn.to/40QCaMB INGREDIENTS YOU WILL NEED Pickling cucumbers Garlic - whole cloves (as many as you like) Dill - fresh or dried, fresh will be a better flavor Mustard Seed (whole) Black Peppercorns (whole) Vinegar (white vinegar, 5% acidity) Water Salt Sugar (Grape leaf - optional) Prepare your vegetables: Wash and slice your cucumbers into your desired shapes (spears, rounds, etc.). Make the brine: Combine vinegar (white, apple cider, etc.), water, salt & sugar in a saucepan. Heat the mixture until the salt and sugar dissolve, and then let it cool to room temperature. Add 1/2 tsp black peppercorns to each jar Add 1/2 tsp mustard seed to each jar Add 3-6 cloves of garlic to each jar (to your preferred taste) Add 1 grape leaf (optional) to each jar (this can keep the pickles crunchier due to tannins released during the pickling process) Then Pack your prepared vegetables tightly into clean jars, adding the cooled brine until the vegetables are completely submerged. Seal the jars and refrigerate for at least 24 hours to allow the flavors to develop. Storage and shelf life Refrigerator pickles can last up to a month in the fridge. However, for the best flavor and texture, it's recommended to consume them within the first 2-3 weeks. You'll know they've gone bad if the brine becomes cloudy or the vegetables turn soft. If you plan to can them, make sure to follow the instructions listed in your canning book OR look up a pickle canning recipe online. Pickles don't last in our house so we will definitely eat these in the next week or two. *Dress I am wearing - The Dawn Dress - Christy Dawn https://christydawn.com/collections/t...