Refrigerator Pickles Basics

Our family loves pickles, but there are so many color additives as the organic, chemical free versions are so expensive when they’re purchased at the grocer; or that’s what I think when I look at what’s in pickles and the comparative cost of a jar. Pickles are a simple snack or addition to any meal. So, per my usual DIY self I figured why not make them myself. That way I have control over the ingredients and the quality of cucumbers I use. 

So began my Pinterest (my love of Pinterest is strong) search the perfect pickle recipe. I didn’t want to go through the hassle of canning because pickles just don’t last long enough in our house to make it worth while. If you have a huge quantity of cucumbers that you need to preserve fast then I recommend the canning route, but if you’re just looking to have pickles in the house refrigerator pickles are the best answer. 

I found a recipe from a blogger, Tara, on her site Noshing with the Nolans, which is a super fun site by the way and I recommend checking it out. I liked her recipe better than others I found because it was straightforward, simple, and best of all suggested the use of apple cider vinegar for the recipe. I think apple cider vinegar would make a bit sweeter of a pickle without being sweet, if that makes any sense. I made the recipe as she laid out first and it was good, but I wanted a pickle with a bit more of a spicy, salty, and vinegary kick so I changed her recipe slightly. You can see the original recipe here

 

 

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Refrigerator Pickles
The perfect addition to any meal or just as a yummy, tangy snack. These will keep for at least 2 weeks in the refrigerator.
Prep Time 5 minutes
Passive Time 2 days
Servings
servings
Ingredients
Prep Time 5 minutes
Passive Time 2 days
Servings
servings
Ingredients
Instructions
  1. For the brine, combine the water, apple cider vinegar, and sea salt in a large glass bowl (vinegar reacts to metal and I just prefer to use glass when using vinegar). Heat on low stirring constantly until the salt is dissolved. Remove from heat and let cool completely.
  2. Slice cucumbers in either crosswise 1/4" discs or in lengthwise quarters.
  3. Quarter garlic cloves.
  4. In a large jar layer cucumbers, garlic and dill heads evenly distributing them in the jar.
  5. Pour cooled brine over the cucumber, garlic and dill in the jar. Seal tightly with a lid and turn several times to distribute the brine evenly.
  6. For optimal flavor, refrigerate for at least 2 days before enjoying.
Recipe Notes


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