Recipe for Refrigerator Pickles
This recipe for refrigerator pickles is easy to make and will give you fresh, tangy, homemade pickles in just one week!
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Servings: 4 32 oz. jars
Equipment
- 4-5 Canning jars
- large pot or Dutch oven
Ingredients
Ingredients for the Brine
- 8 cups water
- 4 cups distilled white vinegar (or your favorite vinegar)
- 3.5 Tbsp. salt
- 1-2 Tbsp. sugar
Seasoning ingredients PER JAR
- 1 tsp peppercorns
- 2 large smashed cloves garlic
- 1 tsp. mustard seeds
- 3-4 Dill Head Flowers or sprigs of fresh dill * Sub 3 tablespoons of dill seed or 4 tablespoons dried dill weed
Instructions
- Prep the jars for the pickles by washing them with soap and water and making sure they're fully rinsed of the soap. Then fully dry the glasses.
- Make the brine by combing the ingredients and bringing it to a light rolling boil. You want to ensure all the salt and sugar dissolves before removing it from the heat. Cool to room temperature before using. This could take 1 - 2 hours.
- Add the spice mix to the jars.
- Thoroughly wash and dry the cucumbers. Slice them vertically for spear pickles or horizontally for chip pickles.
- Add the cucumbers to the mason jars. Don't be shy about this. Stuff them in.
- Pour the brine over the cucumber spices, seal and store in the refrigerator at about 37 degrees. Wait at least 1 week before using.