Refrigerator Pickles

My kids love these and just can’t get enough. Being that in Texas we are full on in cucumber season, it’s nice. I can go to the market, pick up a couple cucumbers, make some brine, and in a day we’ve got pickles. I know all the ingredients in them, so no worries.


1c filtered water
1c cider vinegar (white is fine)
1 tbl salt
1-2 garlic cloves.
I usually use 2-3 large cucumbers
Fresh dill

First, I get a seal-able jar…the one I’m using right now was from the last dill pickles we bought, but a regular canning jar, or anything with a lid would work. I then take 1-2 garlic cloves depending on how big they are (we love garlic, so I usually use 2 big ones), and I smash them with the side of a knife and put them in the jar. The, if using fresh dill, pop some of that in, as much as you like. I honestly couldn’t get a hold of any fresh, so I used dried dill. It doesn’t taste nearly as good, but it’s better than nothing. Now slice the cucumbers into little circles about 1/4 inch thick and put them in the jar. Once that’s all done, it’s time for the brine.
In a non reactive soup pan (stainless steal or glass) bring the water, vinegar, and salt to a boil. Most recipes call for pickling salt, but I only had kosher, so it took awhile longer for it to dissolve. Once the salt has dispersed into the liquid mixture, pour over the pickles in your jar, cover, and let sit until cool enough to go in the fridge. For BEST results, try not to touch them for over 24 hours. The longer they sit, the better they get.
These will be good for 2-3 weeks, and when you’re done, you can reboil the brine and use it again! The nice thing about his recipe, you don’t have to use cucumbers. We added onions in our last batch and my 3 year old can’t get enough of those! I’ve seen all sorts of things thrown in, including green tomatoes!


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