Looking for a quick pickles recipe? These crunchy and delightfully dilly Refrigerator Pickles are the way to go. Slice and serve on sandwiches and burgers or enjoy straight from the jar.
This incredibly easy recipe is completely safe (based on USDA guidelines) and lasts in the refrigerator up to two months. Pickling is a great way to store and enjoy excess vegetables—or just make a tasty snack for the summer!
This recipe was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA.
- Wash cucumbers and cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.
- Dissolve ¾ cup salt into 2 gallons of water. Pour over cucumbers and let stand 12 hours in the refrigerator. Drain and cut into halves or quarters.
- Combine 1 ½ qt vinegar, ½ cup salt, 1.4 cup sugar and 2 quarts water into a stainless-steel pot. Add mixed pickling spices tied in a clean white cheesecloth bag. Heat to boiling.
- Fill pint jars with the cucumbers. Add 1 tsp mustard seed, 1½ heads fresh dill and garlic clove per pint.
- Cover with boiling pickling solution, leaving ½-inch headspace. If you run out of vinegar solution to fill up to headspace, make a ½ vinegar:½ water solution and using a microwave oven, microwave to boiling before using.
- Top each pint with a lid and screw bands to finger tight only.
Are you a pickle enthusiast? See our How to Pickle Guide with more recipes!