Refrigerator Pickles

There are many different versions of the “refrigerator pickle”. They are quick and easy and require very little effort. I actually made these over the summer and I am now just writing about them.

Here is a quick version that I came up with after looking at a ton of great recipes on the web.

  • 3-4 lbs. firm pickling cukes
  • 6 cups of water
  • 2 cups distilled white vinegar
  • 2 tablespoons sea salt
  • 1 bunch fresh dill
  • 6 cloves of garlic (crushed)
  • 1/4 cup of whole black peppercorns
  • 1 medium sweet onion or red onion ( they both work well)
  • 1 fresh Jalapeño pepper (if you want some heat)
  1. Bring the water and vinegar to a boil and then set aside to cool off
  2. Wash the cukes really well and cut into quarters making a spear
  3. Wash the dill, crush the garlic and cut the onions into rings
  4. I used a large plastic tupperware container
  5. Layer the dill, peppercorns,garlic, onion and cukes in the bottom of the tupperware
  6. Pour the cooled brine in and use something to weight the cukes down, I used a small dish
  7. Leave it on the counter for around 3 to 4 hours and then put them in the refrigerator for 7 days. The pickles will stay for 3 weeks, but trust me they won’t last that long. I know it’s almost winter but these are good anytime of the year.

About Chris

Corporate relocation,drummer,cook
This entry was posted in brine, pickle and tagged , , . Bookmark the permalink.

One Response to Refrigerator Pickles

  1. Pingback: Barely Pickled | Smoke Cure Pickle Brew

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