Refrigerator Pickles

Do you have a few cucumbers laying around you don’t know what to do with? Try this simple recipe, recommended by garden volunteer, Meredith, to make your own pickles that will last for months.

Happy Gardener Refrigerator Pickles

Cucumbers (sliced in rounds or length-wise)
White vinegar
Fresh dill (plenty)
Glass jar(s)

Optional Ingredients:
Salt (1 T per 6 cups of cucumbers)
Mustard seed
Green peppers

(Add 2 cups of sugar per 6 cups of cucumbers for sweet pickles)
(Add hot pepper for spicy pickles)


I used cucumbers, onions, and dill from the Bryan House Garden in making my pickles.


-Slice cucumbers into rounds or into spears.  Slice onions and peppers, and chop garlic, if using.  Pack cucumbers, onions, garlic, and herbs into jar(s).

-Mix vinegar and water 1-to-1, enough to cover all pickles in the jars.

-(If using sugar or hot pepper, mix that into the vinegar/water mixture before adding to the jars.  You may need to boil the vinegar/water mixture to dissolve the sugar if you want sweet pickles.)

-Cover jars and place in refrigerator.  Let cucumbers pickle for at least 24-48 hours before eating.


I poured a 1:1 mixture of water and vinegar over the sliced cucumbers, diced onions, and dill. 


Note: These have not been canned, so they must be stored in the refrigerator and not on the shelf.  They last a few months at least in the refrigerator.


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