*Fun Fact: Pickle was my first word*
Last summer, I found this recipe for Homemade Refrigerator Pickles in a pile of recipes I had ripped out of old Food Network Magazines. I had been trying to find a pickle recipe that didn’t involve buying all the complicated canning equipment. Unfortunately, I didn’t find this until the end of summer so I was only able to make two batches. But this summer I have been pickling like crazy! Which my grandpa is happy about, because he has a steady supply of pickles.
The great thing about this recipe, is that it is extremely simple to adjust. My pickling cucumber plants grew in spurts, so sometimes I only had enough to fill 2 or 3 jars. I just quarter all the measurements and then multiply by how many jars I’m using.
I use these Weck Jars in the 19.6oz and I buy them at William-Sinoma. Side note, if you tell the sales people you actually use them for jarring/pickling, they will be highly confused and give you a strange look. (Especially when you buy 12 at once.) You could use any size or brand of jar, but glass is the best option for this recipe.
You can cut the pickling cucumbers into any shape you would like; slices or spears are common. I use a special knife I bought on a trip to Amish Country to make crinkle slices, but Sur La Table has a similar one.
-6 or more pickling cucumbers, sliced or speared
-4 cups water
-2 cups white vinegar
-6 teaspoons salt
-12 garlic cloves, peeled (3 cloves for each jar)
-4 tablespoons fresh dill (1 tbsp. for each jar)
-1 teaspoon celery seed (1/4 tsp. for each jar)
-1 teaspoon mustard seed (1/4 tsp. for each jar)
-1/2 teaspoon ground coriander seed (1/8 tsp. for each jar)
-24 black peppercorns (6 for each jar)
1. Prep pickles, dill, and garlic. Measure and set out all ingredients.
2. Fill the bottom of each jar with the dill and spices. Distribute pickle slices/spears among the jars.
3. Bring water to a boil. When the water boils, reduce heat to a simmer and add garlic cloves. Simmer the garlic for 5 minutes, then add the vinegar and salt. Bring the water back to a boil until the salt dissolves. Take off the heat.
4. Distribute the garlic cloves among the jars. Place the rest of the mixture back on the heat and bring back to a boil. Take off the heat.
5. With a ladle, fill each jar with the mixture. Set jars aside to cool.
6. When the jars are cool, place on the lids and place in the fridge. The pickles will be good for 3 months in the fridge.
I hope you enjoyed this recipe post! Leave a comment letting me know if you would like to see another pickling post or let me know what you like to pickle. Subscribe for more posts like this. Enjoy your day!