Simply the Best Refrigerator Pickles
One summer my garden produced more cucumbers than could ever be eaten! In a desperate attempt to find ways to use every last one of them I decided to make pickles. Fifty jars (yes.. 50 jars) of pickles later I had the recipe mastered! These are the most amazing pickles, however, they come with a warning... once you try one you won't ever be able to eat store bought pickles again!
Ingredients
- 2+ Organic Cucumbers (English, Burpless, or Pickling)
- 1/2 Small Organic White Onion (thinly sliced)
- 2 cloves Organic Garlic (thinly sliced)
- 1 1/2 Tbsp Sea Salt (White or Pink Himalayan)
- 1 1/2 Tbsp Organic Dill Seed
- 10 whole Black Peppercorns
- 1/2 cup Vinegar (adjust to fill jar 1/4-1/3 full)
- Spring or Filtered Water (room temp)
Instructions
- Begin by slicing the cucumbers into equal size slices. Depending on the variety of cucumber you are using, you will need somewhere between 1-3. Pickling cucumbers work great and are smaller so you will need at least 3. English and Burpless are larger so 1-2 will be enough to make 1 quart jar of pickles.
- Next, thinly slice the Onion and Garlic.
- Add Sea Salt, Dill Seed, and Whole Peppercorns to the jar.
- Pour Vinegar over the salt, dill seed, and peppercorns. Swish mixture around.
- Add about 1/2 of the thinly sliced Onions and Garlic to the liquid. Swirl around.
- Add 1/2 of the sliced Cucumbers and the remaining Onions and Garlic to the jar.
- Add the rest of the cucumber slices and fill the jar with room temperature filtered water making sure to cover the cucumber slices on top.
- Secure the lid and shake the jar several times. Open the jar and make sure the liquid is still covering the top of the cucumber slices. If not, add more water.
- Label the jar with the date and place in the refrigerator for 24 hours. Enjoy!
Notes
The amount of cucumbers needed per jar depends on the size of jar you use and the kind of cucumbers you have. Pickling cucumbers are smaller and more will be needed. You can also make pickle spears with pickling cucumbers. Cut them in half lengthwise and then in half again to create spears. Pickles keep in the refrigerator for months. Add jalapeno or habanero peppers to make spicy pickles. Don't forget to eat the onion slices too!