Easy, Breezy Refrigerator Pickles

The first of the cucumbers was picked this morning, so we just HAD to make some pickles. I’ve made pickles for the past several years because my family demands them. They think about them in the middle of Winter and ask me if I’m planning to make them in the coming summer. So I do! Last year, I painstakingly made a big batch of pickles using a boiling water canning method rather than my usual refrigerator pickles. And guess what? No one ate them! The advantage of “preserved” pickles is that they can be stored in the cabinet for months, but they just don’t have the fresh crunch that these Easy Breezy Refrigerator Pickles do. These pickles will keep for several week in your refrigerator, but they will not last that long! Another big plus to refrigerator pickles is that you don’t have to own canning equipment or slave over a hot stove. These pickles are made in minutes, so you can make up a fresh batch whenever you feel like it, or whenever you have a few fresh cukes asking for attention.

Yet other advantage to refrigerator pickles is that the recipe can be altered to your own taste (not such a good idea if you are actually canning vegetables or fruits). With this recipe, feel free to change the vegetables, spices and herbs to your taste or to use what is fresh from your garden or farmer’s market. Feel free to add a hot chili if you like! I’m going to be experimenting with this recipe and other vegetables (carrots, green beans). They make a healthy, happy snacks! Enjoy!

 Easy Breezy Refrigerator Pickles

2 cups Distilled White Vinegar

4 Tablespoons Granulated Sugar

8 Tablespoons Water

3 teaspoons Kosher Salt

2 teaspoons Dried Dill Weed

4 cloves Garlic, Lightly Smashed

3 or 4 whole Bay Leaves

2-3 fresh whole Cucumbers, Cut Into Thick Slices

Add the vinegar, water, sugar, salt and garlic to a saucepan and stir well. Make sure the sugar is totally dissolved. Bring to a boil, remove from the heat, and add the dill. Let the pickling mixture completely cool. Add in the bay leaves.

While your pickling mixture is cooling, fill a clean one-quart Mason jar with the cut cucumbers and gently pour in the cooled pickling mixture, covering the cucumbers. Cover, and let sit in the refrigerator at least overnight. Serve to your loved ones, and they will thank you.

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Cowlick Cottage Farm Welcome to CCF. I’m Carolyn Binder, a passionate writer, avid photographer, cook and gardener. My love of gardening and writing have transformed my cooking and our lifestyle (...more)

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