Michael's Refridgerator Pickles
Michael's Refridgerator Pickles

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, michael's refridgerator pickles. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Michael's Refridgerator Pickles is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Michael's Refridgerator Pickles is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Michael's Refridgerator Pickles:
  1. Get 1 1/2 cup Distilled Apple Cider Vinegar
  2. Make ready 1/3 cup honey
  3. Get 4 tsp Kosher Salt
  4. Take 1 tsp Ground Mustard
  5. Take 1 tsp Coriander seeds
  6. Make ready 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. Make ready 3/4 cup Coarsely chopped Fresh Dill
  11. Take 3 clove Garlic coarsely chopped
  12. Prepare 2 large Sprigs of Fresh Basil
  13. Make ready 1 medium Red Bell Pepper
Instructions 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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