I love fresh cucumbers from the garden, but it never fails that the majority of the crop has to be harvested around the same time. Cucumbers in salad are delicious, but 25 of them? Instead of wasting them, pickle them! I have an easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!
What are Refrigerator Pickles?
Refrigerator pickles are made without the typical canning process, instead they’re made with raw cucumber slices and brine. The take very little effort and they’re ready to eat within hours. The upside of making fridge pickles – they’re easy to make and incredibly crispy and delicious. The downside, they’re not shelf stable, but will last several weeks in the refrigerator.
A dozen fresh picked cucumbers (I prefer the shorter pickling variety)
1 1/2 cups water
3 tablespoons white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt*
1 tablespoon of pickling spice blend
(which usually includes black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries and crushed bay leaves)
2-4 cloves of garlic
1 sprig of fresh dill
If you like them spicy 🌶️ (optional)
1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Add the water, vinegar, salt, one clove of garlic per jar, pickling spice blend and dill into 2 (1-quart) jar — or divide the mixture evenly between four small (1-pint) jars — and stir to combine.
- Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
- Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1-2 weeks.
Too many cherry tomatoes? I have the perfect Roasted Garlic Tomato Recipe just for you.
Great as a side dish or to top your favorite pasta. It’s a great late Summer meal!