Pickles and pregnancy go together right? Maybe that’s why I was dying to make these…or maybe it is because I crave pickles even when I’m not pregnant. (Baby boy number 2 will be joining our family this December!) Either way – I was anxious to give this recipe and try and curious whether or not it would be a success!
I adapted this recipe from one that a friend from high school gave me last year. They posted on fb that they were making refrigerator pickles and I begged them for the recipe. I’ve had it tucked in my recipe box ever since and finally pulled it out and gave it a try with a few personal adjustments.
After these pickles had sat inside my fridge pickling for 10 days, taunting me each time I would open up my fridge…I invited Des over for a taste test. We loved them! That evening I made my husband try them – and he was shocked that they had actually worked and actually tasted like a pickle! We had success!
The texture was crunchy and the flavor was nice and pickly. Just how I like my pickles!
Making these is a cinch! Slice cucumbers into spears, place in a bowl or in the jars you will be refrigerating them in. Mix brine and pour over. Let sit at room temp for 2 hours.
Transfer to your refrigerator and let them sit for 10 days.
Then my friends, you will have perfect refrigerator pickles!
While we commonly call pickled cucumbers, “pickles” don’t let that limit your imagination. You can pickle practically anything! A few ideas are asparagus, green beans, or zucchini! Just make sure everything you use is really fresh and crisp!
These pickles will keep in your fridge for 2 months of enjoyment.
They would also make a unique and easy neighbor gift this Christmas!
- 12 mini cucumbers or 6 full sized cucumbers
- 2 cups water
- 1 3/4 cups white vinegar
- 1 1/2 cups chopped fresh dill
- 1/8 cup sugar
- 8 cloves chopped garlic
- 1 1/2 tbl coarse salt
- 1 tbl pickling spice
- 1/2 tsp red pepper flakes or to taste
1. Slice cucumbers in to spears. Place in jar(s).
2. Combine remaining ingredients and pour equal amounts into jar(s).
3. Let sit at room temperature for 2 hours.
4. Cover and transfer to refridgerator for 10 days.
5. After 10 days, open and enjoy.
* Use jar size of your choice. I opted for 2 quart sized jars with wide mouths. A wide mouth jar is easiest to fill.
** Pickles will keep in your fridge for 2 months.