Easy Refrigerator Pickles

With twenty-one days left to summer (and I am hanging on to every one of them), I’m pretty sure we’ve seen the last of the produce from our garden.  This is our second summer gardening and we’re still figuring out what works best in the patch of yard we’ve designated for the job.  While we didn’t have much luck with green beans or zucchini this year, we did get plenty of tomatoes for sauce and cucumbers for pickles.  I should add that by “our” garden, I mean “the garden Lane watered and tended all summer while I waited for more cucumbers to pickle.”

I didn’t have time this summer to be boiling and canning jars of pickles so I stuck with these easy refrigerator pickles.  This recipe is as versatile as it is easy.  If you want spears or thin slices, cut your cucumbers into spears or thin slices.  You could pickle small cucumbers whole this way, or you could slice them like I did into thicker slices for snacking.  I didn’t add any sugar to this because I hate any pickle that is even remotely sweet, but you can add 1 Tbsp. of sugar when you make the vinegar mixture.

easy refrigerator pickles

Easy Refrigerator Pickles


  • 4 pickling cucumbers
  • 3-4 cloves of garlic, peeled
  • 8 sprigs fresh dill
  • 1 Tbsp coriander seeds
  • 1 1/2 Tbsp kosher salt
  • 2/3 C. white vinegar
  • 1 C. water plus more if needed


Cut the cucumbers as desired, quartering them into spears or cutting them into slices.  I used slices that were about 1/2 inch thick but thinner would be fine as well.

Cut the garlic cloves into quarters.

Combine the coriander seeds, salt, and vinegar in a mason jar or other covered container.  Close the lid and shake vigorously until the salt dissolves.

Add 1 C. of water to the vinegar mixture.

In another mason jar or clean lidded container tightly pack the cucumbers, garlic, and dill.

Pour the vinegar mixture over the cucumbers and tap lightly on the container to release any air bubbles.

If you have any exposed cucumbers, add water until they are covered.

Place the lid on the container and tightly close.

Refrigerate the pickles for at least 24 hours before eating.  The longer they sit, the better they get, and they keep for a very long time if kept in the refrigerator.

Source: Prevention RD


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