Refrigerator Pickles

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Refrigerator pickles are cold, crisp and refreshing with a vinegar base marinated with dill, mustard, garlic and other pickling spices. When cucumber season is in full swing, I find ways to use cucumbers everywhere. While I like fresh cucumbers in many recipes, my kids love pickles. I find it easy to make these refrigerated pickles with only a few steps. Plus, they stay nice and crunchy for up to 3 months.

This recipe makes about 5 pint (500ml) jars.

Wash and cut cucumbers into slices, about 8 cups worth. Set aside.

In a medium saucepan, combine 2 cups of water, 2 cups of white vinegar (5% acidity), 1/4 cup of cane sugar, 6 tablespoons of salt and 2 tablespoons of pickling spices. I use Redmonds real salt but pickling salt is ok too.

Bring mixture up to boil while stirring to dissolve the salt and sugar. Turn the heat to low and cover to simmer for 10 minutes. Stir occasionally.

In each pint jar, add 1 garlic clove that has been cut in half, 1 &1/2 teaspoons of dill seeds, 1 teaspoon of mustard seeds, and 1/4 teaspoon of peppercorns.

Add the cucumber slices to the jars. I aim to layer the cucumbers so liquid can get between the slices but pack as tightly as possible without damaging the cucumbers.

Pour the pickling liquid over the cucumbers. Leave about 1/2 inch of space to the top. Make sure cucumbers are submerged under the liquid.

Add the lids and bands to jars. Leave the jars on the counter to come to room temperature and then place into the refrigerator.

Pickle jars will seal shut as the temperature drops. If not, use unsealed jars first.

Allow pickles to marinate for 2 weeks for full flavor. Although, my kids can only wait 2 days to open a jar. The pickles will be more vinegar flavor in the beginning but as they marinate, the spices and herbs start to really kick in.

Pickles will store fine for up to 3 months.

Yield: 5 pint jars

Refrigerator Pickles

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Cold and crunchy dill pickles made with a vinegar solution.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 8 cups of sliced cucumbers
• 2 cups of water
• 2 cups of white vinegar (5% acid)
• 1/4 cup of sugar
• 6 tablespoons of salt
• 5 garlic cloves
• 7 &1/2 teaspoons of dill seeds
• 5 teaspoons of mustard seeds
• 1 &1/4 teaspoons of whole peppercorns

Instructions

1. Wash and cut cucumbers into slices, about 8 cups worth. Set aside.
2. In a medium saucepan, combine 2 cups of water, 2 cups of vinegar, 1/4 cup of sugar, 6 tablespoons of salt and 2 tablespoons of pickling spices.
3. Bring mixture up to boil while stirring to dissolve the salt and sugar.
4. Turn the heat to low and cover to simmer for 10 minutes. Stir occasionally.
5. In each pint jar, add 1 garlic clove that has been cut in half, 1 &1/2 teaspoons of dill seeds, 1 teaspoon of mustard seeds, and 1/4 teaspoon of peppercorns.
6. Add the cucumber slices to the jars.
7. Pour the pickling liquid over the cucumbers.
8. Leave about 1/2 inch of space to the top. Make sure cucumbers are submerged under the liquid.
9. Add lids to jars.
10. Leave jars to come to room temperature and then place into refrigerator.
11. Pickle jars will seal shut as the temperature drops. If not, use unsealed jars first.
12. Allow pickles to marinate for 2 weeks for full flavor.
13. Pickles will store fine for up to 3 months.

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