Shellie’s Refrigerator Pickles

Hello there! My herb and veggie gardens are flourishing but my harvest hasn’t quite begun in earnest. (I got a late start!) Yesterday, however, I got a tad eager. So I harvested a few cucumbers and a bit of fresh dill and whipped up some homemade refrigerator pickles. This recipe takes about 4 cucumbers to produce a couple pints of deliciousness. Double or triple this if you prefer to big batch things, but I find this quantity is a plus for my schedule. It lets you make pickles as your cucumbers come in, instead of waiting for a big haul of produce and going through the canning routine! 

Shellie’s Refrigerator Pickles 

3 and 1/2 cups water

1 and 1/2 cups sugar

1 cup white vinegar

1/4 cup apple cider vinegar

1 tablespoon salt (I prefer sea salt)

2 teaspoons minced garlic

Fresh dill (I use a nice-size “head” of dill per jar)

3-4 cucumbers (I grew Burpless this year, and four was just right for this recipe. Also, who comes up with that name? LOL!)

Simply stir your water, vinegars, sugar and salt together and bring to a rolling boil on the stove. Stir again and remove from the heat to allow it to cool. You don’t want to pour this hot liquid over your pickles. No ma’am. Patience is a virtue. While it’s cooling, you can prep your cucumbers into spears, slices, or chips and wash your dill. Divide your cucumbers into two pint size jars. Add a teaspoon of minced garlic to each jar along with a head of fresh dill. Once your vinegar water is cool, just pour it into the jars, tighten the lids, and stash them in the fridge. They’ll be perfect in about three days! Serve with salads, on sandwiches, or just snack on them right out of the jar. I will! 

Hugs, 
Shellie