It’s one of my favorite times of the year — cucumber season! I have cucumbers spilling out of my garden and I love it! If you don’t grow pickling cucumbers, no worries, you can still make refrigerator pickles. Take a visit to your local Farmer’s Market or produce market, and you’ll be sure to find some this time of year.
If you’ve never made your own refrigerator pickles, you’re in for a real treat! They are so much better than store bought! You also have complete control over the ingredients and unlike store-bought pickles, there’s no food coloring added. You’ll probably notice that instead of the traditional distilled white vinegar used in many pickle recipes, this recipe calls for raw apple cider vinegar. Raw apple cider vinegar has so many great health benefits and is a great substitute for white vinegar when making refrigerator pickles. As a rule, I save distilled white vinegar for cleaning (which I’ll share in future posts) and substitute with raw apple cider vinegar in recipes for consumption.
Refrigerator Pickles vs. Regular Canned Pickles
It can be a challenge sometimes to keep your pickles crispy and crunchy when you’re canning them. Not so with refrigerator pickles. Our refrigerator pickles are not heated so they will stay nice and crunchy, just the way we like them! They also retain a lot more nutrients.
Refrigerator Pickles are also sooo much easier to make than canned pickles. You’ll only need about 10 minutes preparation and your pickles are ready in 24 hours.
The only down side to refrigerator pickles is they do not have the shelf life of regular canned pickles. After the initial 24 hours, it is best to keep them refrigerator. They will last about a month (usually more) in the refrigerator.
Quick & Easy Refrigerator Dill Pickles
1 quart jar with lid, sterilized ( I run my jar through the dishwasher and use the sterilize option.)
7-8 pickling cucumbers (enough to fill the jar)
5 springs fresh dill (or 1 tbsp dry dill)
3-4 garlic cloves, minced
3/4 tbsp sea salt (or to taste)
Distilled or non-chlorinated water (enough to top off the filled quart jar)
1/4 tsp red pepper flakes (optional)
Prepare your cucumbers by either slicing them, cutting them into spears or leaving them whole if they are small.
Fill your quart jar with dill, minced garlic, apple cider vinegar, sea salt, peppercorns and red pepper flakes (if using.) Add cucumbers and fill the jar to the top with distilled or non-chlorinated water. Screw on the lid and shake the jar to distribute the flavors.
Leave the jar on your counter for 12 hours. Shake it periodically. After 12 hours, shake your jar again and turn the jar upside down for another 12 hours. Shake it periodically. After the pickles have sat for a total of 24 hours, they are ready to eat! The flavor will continue to develop over the next week. Store in the refrigerator for approximately a month.
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