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Sustainable Food Center Farmers' Market Sunset Valley

SNAP/EBTFarmers market

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Recipe to try at home

Quick Refrigerator Pickles

Crunchy garlic dill pickles ready to eat in a day, no canning needed.

Ingredients

  • 1 lb small cucumbers, cut into spears
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 3 cloves garlic, smashed
  • 4 sprigs fresh dill

Make it

  1. Pack cucumbers, garlic and dill into a clean 1-quart jar.
  2. Heat vinegar, water, salt and sugar until dissolved and pour over the cucumbers.
  3. Cool, cover and refrigerate at least 24 hours; keep chilled up to 1 month.

A recipe to make at home.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.