Skip to main content

Recipe: Easy Refrigerator Pickles

Recipe Courtesy of the Vermont Foodbank - Image Courtesy of Adamant Kitchen

Refrigerator pickles

INGREDIENTS

  • 8 larger or 10 smaller firm, fresh pickling cukes (Kirby)
  • 3 tsp kosher, coarse, or pickling salt (if using a featherweight brand such as      Diamond, use a little more)
  • 1 to 2 Tbsp chopped fresh dill, or 1/2 to 1 tsp dill seeds
  • 1/2 cup white vinegar
  • Optional: garlic cloves (lightly crushed, with skins on); 1 tsp pickling spice, white onion (sliced paper thin); or a bay leaf.

DIRECTIONS

  1. Slice cukes very thin. Place in a 1-liter lidded jar.
  2. Add salt and dill and optional ingredients and pour in white vinegar. Don’t worry if the liquid level in jar is low – soon the salt will draw moisture from the cukes and the liquid will balance out.
  3. Close the jar and give it a few shakes to begin distributing ingredients.
  4. Place jar in fridge and shake it once or twice more over next few hours. Ideally, wait 6-8 hours before eating.

Note: Pickles will keep in fridge, submerged in brine, for 3 weeks.

Return to August 2024 Agriview