Pickling Made Easy

There are people that hate the idea of a complicated preserving process — sterilizing, boiling, sealing, etc. Sometimes it can seem like you are back in high school cramming for that Chemistry test or even shopping for diamonds!  Looking for color, clarity, precise cut, etc.

I am here with good news! There is a foolproof method that will give you just as good results with less stress and hassle. Refrigerator pickles require a lot less prep and no special equipment.  I have heard that they're often crisper than traditional pickles, due to less processing. 

This recipes creates a classic garlic dill, perfect for sandwiches or late-night snacking. It can be used on just about any vegetable though.  Lets get ready to Pickle!!! 

Ingredients: 
3 lbs pickling  cucumbers
2 1/2 cups white vinegar (or apple cider vinegar)
1/2 gallon + 2 1/2 cups water
1/3 cup + 2 tbsp pickling salt*
3/4 cup white sugar
6-8 cloves of garlic
6-8 whole black peppercorn (optional)
1 1/2 tbsp mustard seed
1 small bunch fresh dill (I used 2 Tbsp dehydrated from my garden)
2 quart-sized canning jars 

*Pickling salt is the same as table salt, except it lacks iodine and anti-caking additives. These ingredients won't hurt your pickle, but will make the water cloudy and the pickle less, well, pretty. You don't have to hunt for pickling salt, just find some kosher salt (which is iodine-free) and check the ingredients to make sure it doesn't contain any additives. 

Step 1: Wash jars and lids thoroughly in hot, soapy water, and set aside.  

Step 2: Wash and dry pickling cucumbers and cut the end with the stem off . You can cut the cucumbers into halves, quarters, or leave whole.  

Step 3: Place cucumbers in a large bowl and sprinkle with 1/3 cup of salt. Cover with 1/2 gallon of water and let this sit for at least four hours (or overnight). 

Step 4: Evenly distribute mustard seeds, garlic, and dill into the jars.

 Step 5: Drain the cucumbers and pack them into the jars. 


Step 6: Combine vinegar, salt, and sugar in a small pot and bring to a boil.

Step 7: Pour this brine into the jars, leaving about 1/2 inch of head space beneath the rim. Remove air bubbles by gently poking a knife into the jar between the pickles.

Step 8: Wipe the rim dry and screw on the lid. Let the jar cool before putting in the fridge.

For optimal flavor, let these pickles sit for a week before opening. These pickles will keep for months in the refrigerator. 

For other great ideas stay tuned! Zucchini is just around the corner!