Refrigerator Pickles Recipe

I think that my favorite part of having my own backyard garden can be summed up in one word…  Pickles!  There is just something about the taste of a homemade pickle that just makes my mouth happy.  While I do love me some store bought pickles, the homemade ones have some sort of a special edge to their taste that makes them a million times more delicious.  If you’ve never tried them before, you’ve got to give it a chance!  You won’t regret it!  Whether you use seeds (such as in the SproutBrite Vegetable Seed Kit) and grow your own, or you purchase your cucumbers at the local grocery store or farmer’s market, creating your own pickles will bring your taste buds to a whole new level of deliciousness!

 

 

Supply List

  • 3 Mason jars with lids
  • Cucumbers – 2 large ones or 5 of the smaller varieties
  • 3 cups water
  • 1 cup vinegar
  • 2 tablespoons of kosher salt
  • 1 tablespoon of sugar
  • 6 cloves of garlic
  • Dill – 3 sprigs of fresh or 3 tablespoons of dried

 

 

What Do You Do?

Bring your water and vinegar to a boil.  Remove it from heat and stir in your salt and sugar.  You’ll want these to completely dissolve.  While you’re giving that just a moment to cool, get your cucumbers prepared the way you like them.  Some people leave them whole if they have small enough cucumbers.  Others slice them or cut them into spears.  In my house, we normally slice them as that leads to feeling as though we have “more”.  I don’t feel as guilty for grabbing five pickle slices as I would for grabbing five whole pickles.  Distribute your cucumbers into your jars evenly.  Chop up the garlic and add two cloves into each jar. Now you add in the dill – either one sprig or one tablespoon per jar depending upon what form your dill comes in.  Once all of the solid ingredients are in the jars, it’s time to pour your liquid into them.  You’ll want to fill them, leaving just a little bit at the top for air (about 1/4 inch).  Seal with the lid and hide in the back of the fridge.

 

Yes, I did say hide in the back of the fridge.  That’s a mandatory step in our house.  Because the next part is probably the hardest step of all.  You’re going to let that jar sit in the fridge for five days before you open it.  Trust me.  I’ve made these for a few years now, and I admit that there have been times when I have opened the jar to take “just one” out before the full five days had passed.  Each and every time I was sorely disappointed.  They aren’t ready yet and they won’t taste the same.  Even if you just take one out and let the rest sit – once the seal has been released, it just won’t be as good as what they could have been.  Take my word for it, and let them sit for the full five days.  You won’t be sorry.  It will be worth the wait!

 

Personalize Them For Your Family

One of the things that I have learned over the years is that everyone likes their pickles just a little bit different.  This recipe is wonderful in that there is plenty of room for personalization.  Here are a few suggestions as to how you can change up the recipe, which will thus change up the flavors in your pickles.  Play around with the amount of dill and garlic that you add.  A little change in the amounts can make a big change in flavor!  I often add extra dill and extra sugar into a jar for a sweeter pickle taste.  Looking for a little (or a lot) of spice?  Try adding some jalapeños!  Just be careful as they can get mighty spicy if you add too many!  Perhaps you like the flavor of bread and butter pickles?  Switch out the vinegar for apple cider vinegar.  Play around until you find the perfect recipe for your family, and then come back and let me know what you learned!

 

What’s your favorite Refrigerator Pickle Recipe?

 

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2 Comments

  1. Billy

    I love this recipe! Your picture in the pinterest graphic looks absolutely stunning as well. I would love to see more pictures of the process if you have any! Thank you for sharing your recipe.

    17 . Jul . 2017
    • SkirtGirlie

      Thank you for your kind words! I will snap some more pictures when I make my next batch. Hopefully I will have enough cucumbers ready to be picked and pickled here in a couple more days!

      17 . Jul . 2017

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