Delicious Refrigerator Pickles
Making refrigerator pickles is probably one of my new favorite things to do with fresh produce from my garden. I remember my Mom making them when I was growing up, but I had never made them myself. So, when my garden started producing cucumbers recently I asked for her recipe and we made them right away. Wow I forgot how good these taste; so crispy and fresh! Plus we had them made in a matter of 15 minutes and right into the refrigerator. No canning needed!
Below I outlined the steps I took to make these refrigerator pickles and there is a printable recipe at the bottom.
Making Refrigerator Pickles...
Prepare Vegetables and Herbs...
Slice cucumbers however desired. We sliced them with a crinkle cutting tool to make little pickle chips.
You also will need to slice a sweet onion into rings, smash cloves of garlic and wash and loosely cut stems of fresh dill.
Prepare Brine...
While you are preparing the vegetables the brine can also be heated up. Simply put water, vinegar, sugar and canning salt into a saucepan. Heat on medium just until the salt and sugar dissolve. Remove from heat.
Layer fresh ingredients in container...
Layer cucumbers, onions, garlic and dill in a mason jar or any other container. You choose how much of the onions, garlic and dill you should add for flavor. Pack the ingredients somewhat tightly, but allow room for the liquid to fill the jar and in between the vegetables.
Pour brine into jars...
It's really easy to pour the brine into the jars using a funnel. Fill jar or container completely; be sure all vegetables are covered.
Place lid on jar and refrigerate...
Put lid on jar slightly loose. Keep in refrigerator and allow to sit undisturbed for at least 24 hours, but even better flavor will develop if you allow them to sit for a few days.
Enjoy!
Refrigerator pickles can be enjoyed for about 3-4 months. After that they will begin to lose the crispness.
Refrigerator Pickles
The easiest way to turn your garden cucumbers into crisp, delicious dill pickles!
Brine
- 1 cup vinegar
- 3 cups water
- 4 tbsp canning salt ((or kosher salt))
- 3 tbsp sugar
Pickles
- 2-3 Cucumbers ((fresh))
- 1 Sweet Onion ((fresh))
- 6 Garlic Cloves ((fresh))
- Dill ((fresh))
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Slice cucumbers and onions.
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Separate and smash garlic cloves.
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Wash and loosely chop dill.
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Add all brine ingredients into a saucepan and warm on medium until salt and sugar are dissolved. Remove from heat.
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Layer cucumber, onions, garlic and dill in 2 jars or containers. Remember that the onion, garlic and dill are used only for flavor.
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Pack the jar somewhat tight but loose enough that the liquid can flow around all of the ingredients.
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Pour the brine over the layers until completely covered.
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Place lid on jar slightly loose and put in refrigerator for at least 24 hours.
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Enjoy!
To see more recipes for using garden veggies check out:
