Homemade Real Food Refrigerator Pickles – super easy to make, sugar free, perfect for homemade potato salad, grilled burgers, summer picnics and BBQ’s!

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

Homemade Refrigerator Pickles

Prep Time: 15 minutes

Additional Time: 8 hours

Total Time: 8 hours 15 minutes

Homemade Real Food Refrigerator Pickles - super easy to make, sugar free, perfect for homemade potato salad, grilled burgers, summer picnics and BBQ's!

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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 (<-- this is my favorite 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

1. 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.
2. 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.
3. Add sprigs of fresh dill, dill seeds, fennel seeds and crushed garlic to the jar.
4. Add cucumber slices to the jar.
5. Pour filtered water over the cucumbers.
6. Place the lid on the jar and give it a good shake to distribute the ingredients.
7. 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.

Recommended Products

• 
  Ball Mason Regular Mouth Quart Jars with Lids and Bands, Set of 12
• 
  ZYLISS Smoothglide Potato Peeler, Green
• 
  ZYLISS 3 Piece Paring Knife Set with Sheath Covers

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 162Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4257mgCarbohydrates: 36gFiber: 3gSugar: 25gProtein: 3g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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