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Refregerator Pickles
Recipe Type: Condiment
Author: Dani Lind
  • 4 3 – 4 inch long pickling cucumbers
  • ¾ cup water
  • ½ cup white vinegar
  • ½ cup chopped fresh dill weed
  • 2 tablespoons and 2 teaspoons white sugar
  • 3 cloves garlic – or more if you’d like, chopped
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon pickling spice
  • ½ teaspoon dill seed
  • ¼ teaspoon red pepper flakes, or to taste
  • 1or 2 sprigs fresh dill weed
  1. Choose which way you want to have your cucumbers; thick slices, long and thin, thin slices, whole or halved.
  2. Combine all ingredients in a bowl and let sit covered at room temperature for a few hours or overnight.
  3. When it is time to put the cucumbers in jars, make sure that your jars are very clean; sterilize in the canner or dishwasher.
  4. Using a slotted spoon remove cucumbers from the brine and put in jars.
  5. Divide the brine between the jars to cover the cucumbers. Screw lids on tightly and place in refrigerator.
  6. Check after ten days to see if they are ready to eat!
  7. They will last at least a month in the fridge. Enjoy!