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Recipe: Fridge Pickles

April 26, 2017

I love a good, crisp pickle. I don't know why people say that only pregnant women sit around and eat jars of pickles -- I'm not pregnant and I can definitely sit around and eat a whole jar. Recently, I came across a recipe for no-canning pickles (aka, Fridge Pickles) -- which seemed just up my alley. They're relatively fast, and pretty painless -- and the best part? Pretty tasty. 




2 pounds of small, pickling cucumbers (that's about 8-10)
1 1/2 cups apple cider vinegar (you can use white vinegar too if you want, but I prefer apple cider as it gives it a bit more flavor)
1 1/2 cups water
2 tablespoons pickling salt or sea salt
6 garlic cloves, peeled (you'll use 1-2 per jar) (Optional, but super tasty)
Several hearty sprigs of fresh dill

1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)




  1. Wash and slice the cucumbers -- I like to cut mine into long spears, but you can also cut them horizontally into small slices, perfect for burgers!

  2. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

  3. Let vinegar mixture cool

  4. Distribute some of the garlic, salt, pepper and dill into the jars

  5. Lightly pack the jars with the cut cucumbers, making sure there's room for the brine-y goodness

  6. Pour the vinegar mixture (that's the brine!) into the jar, leaving a little room at the top (no more than 1/2 inch)

  7. Add remaining seasoning to jars (dill, garlic, salt, pepper, etc.) 

  8. Put lids on and place jars in fridge

  9. Let them "pickle" for at least 48 hours

  10. Open and enjoy!

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