Michael's Refridgerator Pickles
Michael's Refridgerator Pickles

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, michael's refridgerator pickles. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Michael's Refridgerator Pickles is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Michael's Refridgerator Pickles is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have michael's refridgerator pickles using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Michael's Refridgerator Pickles:
  1. Make ready 1 1/2 cup Distilled Apple Cider Vinegar
  2. Make ready 1/3 cup honey
  3. Make ready 4 tsp Kosher Salt
  4. Prepare 1 tsp Ground Mustard
  5. Make ready 1 tsp Coriander seeds
  6. Get 3/4 tsp Dill Seeds
  7. Get 2 cup hot water
  8. Take 2 lb Kirby Cucumbers, sliced 1/4 in thick
  9. Get 3 clove garlic
  10. Get 3/4 cup Coarsely chopped Fresh Dill
  11. Take 3 clove Garlic coarsely chopped
  12. Make ready 2 large Sprigs of Fresh Basil
  13. Make ready 1 medium Red Bell Pepper
Steps to make Michael's Refridgerator Pickles:
  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.

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