The following simple recipe for Maple Mint Fridge Pickles is from Avalanche Lily. Note: This is not a canning recipe. It is meant for immediate use. Storage life in the refrigerator is approximately one week.
Ingredients
- Three to four medium-sized cucumbers — freshly-picked from the garden — sliced
- Medium fresh onion, diced
- One cup and a half of Apple Cider Vinegar
- Three to four Tablespoons of Maple Syrup
- Five large fresh Mint leaves, chopped fine
- Pinch of mustard
- One teaspoon of coriander seeds (leave them whole)
- One teaspoon of fennel seeds (leave them whole)
- Pinch of crushed clove
- Salt, to taste
Directions
Mix all ingredients in a bowl and let it marinate in the refrigerator for several hours, and then serve.
You can add any other spice that you like with your pickles. I did not have any Dill, otherwise I would have added it.
SERVING
Serve with anything you like to eat with pickles.
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