From: Recipes

Refrigerator Pickles

Recipe of the Week: Refrigerator Pickles

From “Food In Jars: Urban Preserving” Are you scared of canning? You’re not alone, and thanks to Pinterest you too can make yummy pickles without gigantic pots or a root cellar like Ma and Pa Ingalls. The best part: they’re ready the next day!


  • 1 quart cucumbers (approximately 1 1/2 pounds)
  • 3/4 cup apple cider vinegar
  • 3/4 cup filtered water
  • 2 teaspoons sea salt
  • 2 teaspoons dill seed
  • 4 garlic cloves, peeled
  • 2 spring onions (whites only), chopped


  1. Wash and dry cucumbers. Chop ends off and slice into spears. Set aside.
  2. Combine vinegar, water and salt in sauce pan and bring to a boil.
  3. Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.
  4. Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.