Refrigerator Pickles


  • 2 heatproof quart glass jars with 2 part lids
  • 10 pickling cucumbers
  • 4 large sprigs fresh dill
  • 4 large cloves garlic, sliced
  • 1/2 small onion, thinly sliced
  • 2 bay leaves
  • 10 allspice berries
  • 1 tsp mustard seeds
  • 1 and 1/3 cups white vinegar
  • 1 and 1/3 cups water
  • 1 tsp kosher salt
  • 2 tbs granulated sugar
  • Wash the jars and lids in hot, soapy water, then rinse in hot water.
  • Wash cucumbers, slice into spears and pack tightly into jars.
  • Divide dill, garlic, onions, bay leaves, allspice and mustard seeds between jars and tuck into spaces between cucumbers.
  • In a medium sauce pan, combine remaining ingredients, bring to a boil and stir to dissolve solids.
  • Pour hot liquid into jars to cover cucumbers.
  • Cap jars tightly and allow to cool at room temperature, then place jars in the refrigerator.
  • Serve after 1 week or continue to store in the refrigerator for up to 1 month.

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