Every summer I look forward to the abundance of cucumbers.
They can always be found at local farmers markets and backyard gardens have plenty to harvest. I love them because they’re the perfect addition to any meal. Crisp, refreshing, high in water content + no cooking required … that’s my kind of summer vegetable.
One of my family’s favorite way to enjoy them is homemade refrigerator pickles. They are so easy to make! Nice and cold from the fridge, a lovely little bite. Tiny Love can’t get enough and asks for them throughout the day {and morning too}.
My husband and I love to add them to lots of our home cooked meals, either incorporated into the dish or served on the side. They’re perfect for snacking, great for on-the-go lunches, fun to take to backyard BBQ’s or potlucks, and great as a refreshing vegetable side for meals.
Grab some cucumbers next time you’re at the market and make up a batch of these from scratch refrigerator pickles. You’re going to want to make them all the time.
Homemade Refrigerator Pickles
YOU WILL NEED: Quart-Size Mason Jars or Large Container with Lid, Cutting Board, Peeler {Optional}, Knife
Homemade Refrigerator Pickles
Inspired by Live Simply http://livesimply.me/2014/08/14/homemade-refrigerator-pickles/
Ingredients
- 1 lb. firm organic pickling cucumbers or English cucumbers
- 1/2 cup organic apple cider vinegar
- 2 tablespoons raw light colored honey {optional}
- 2 teaspoons sea salt
- 5-7 whole sprigs of fresh organic dill
- 2 teaspoons organic dill seeds
- 1/2 teaspoon organic fennel seeds
- 1-2 fresh organic garlic cloves, crushed or smashed
- 1 cup filtered water
Instructions
- Wash cucumbers. Slice thin - you can make them super thinly sliced or slice about 1/8-1/4" thick. If using English cucumbers, peel first if you prefer. Set aside.
- Add vinegar, honey and salt to mason jar. Put the lid on the jar and give it a few vigorous shakes until the honey is incorporated.
- Add sprigs of fresh dill, dill seeds, fennel seeds and crushed garlic to the jar.
- Add cucumber slices to the jar.
- Pour filtered water over the cucumbers.
- Place the lid on the jar and give it a good shake to distribute the ingredients.
- Place jar in the refrigerator to chill and marinate. Place the jar near the front of the fridge and try and remember to give the jar a shake or two every time you open the refrigerator.
Notes
You can eat them in as little as 2 hours, but they're ideal at 8 hours and best 48 hours later.
Batch can easily be doubled or tripled.
Refrigerator pickles keep for up to 3 weeks in the fridge, though they never last that long in my home ... we gobble them up.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. Come follow along.
MORE RECIPES YOU MIGHT ENJOY
Strawberry Cucumber Lemon Water
Real Food Root Beer Float
I don’t make refrigerator pickles near enough! Yum – your recipe looks great!
Thanks Renee! They’re so fun to have around in the summer 🙂
My little one loves pickles so I’ll have to give this a try! Thanks for sharing.
I hope she enjoys them if you get a chance to make them 🙂
I made pickles for the first time in my life from produce grown in my own garden. This is a nice easy method that I will definitely try next time!
Prettiest pickles I ever saw! Great post. Pinned!
These look delicious! I’ve pinned the recipe. My kids will love them.
This recipe sounds awesome. Can it be canned for use later? I would love to do these for gifts.
I have never done canning before, so I’m sorry to say I have no idea. Sounds like a fun idea though 🙂
Thanks for the simple recipe! I used to love my mom’s refrigerator pickles!
Aren’t refrigerator pickles the best? 🙂
I am making my 2 nd batch of these! I love them!!
Awesome!!! So happy to hear that! Thank you so much for sharing that with me Rachel.