Recipe | "Easy Refrigerator Pickles" by AR

"I love dill pickles. When they're room temperature I've been known to eat 1/2 a jar as a meal. *blush...* So when I started growing vegetables this year, I knew I wanted to grow cucumbers for the specific purpose of making pickles.

I made a batch earlier this year with white vinegar, but thought they were way too acidic, so I switched to apple cider vinegar, and was much more pleased with the results. I also tried fresh herbs, but felt the seeds did better over the 2 weeks that the pickles are suitable for eating. I never seem to have enough for many jars, so this recipe is just enough for 1 pint-size mason jar. Of course you can easily double or triple the recipe for the amount you have on hand. If you have a variation or alteration, I would love to hear it!" - AR

If you have extra liquid, consider using a wide-mouth
half pint for extra bits of cucumber...or jalapenos,
onions, shallots....all Yummy!
  • 1 Clean Pint-Size Mason Jar with Lid
  • 1 Small to Medium Size Metal Sauce Pan
  • Large Knife
  • Cutting Board
  • 1 Cup Water
  • 1 Cup Apple Cider Vinegar
  • 1 tsp Black Peppercorns
  • 1 tsp Mustard Seeds
  • 1 tsp Kosher Salt
  • 1/2 tsp Celery Seeds
  • 1 tsp Dill Seeds
  • 1 tsp Coriander Seeds
  • 1/4 tsp Red Chili Pepper Flakes
  • 1/4 tsp Garlic Powder
  1. Pour the water, vinegar & spices into the sauce pan. Bring to a boil and then simmer for 5-7 minutes. This steeps the seeds in the liquid, just like making tea. Stir periodically.
  2. While the spices and liquid are simmering, cut your cucumbers lengthwise in half, and then in quarters, so you pieces are spears. Place them into the mason jar so that they very snug, but not packed to the point where the pieces are smashed or damaged.
  3. Take the liquid off the stove and place directly into the freezer on a heat pad, in order to bring the liquid to room temperature. This is why it's essential that the pan be metal, so that it can conduct the heat to cold quickly. This should take about 10 minutes.
  4. When the liquid has cooled, remove from the freezer and pour over the cucumbers. If the spices don't transfer due to their weight, spoon at least a few Tbps into the jar. Pour to the very top of the jar, and place the lid on. Gently, shake to distribute the spices. There may be liquid leftover depending on how long the spices simmered and how much liquid evaporated during simmering.
  5. Finally, place the cucumbers in the refrigerator. After 48 hours in the fridge, the pickles are ready. Enjoy! They will be good for about 2 weeks before they will need to be tossed....but they are so good, they probably won't last that long! :)


EmmaS said…
My gosh they look delicious! I wish I could go through the Internet and pick one out of your jar. Thanks for sharing.

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