Classic Refrigerator Pickles

Classic Refrigerator Pickles
Yield: 2 (1-quart) jars
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  1. 3 cups water
  2. 1 1⁄2 cups apple cider vinegar
  3. 1⁄4 cup kosher salt
  4. 1 tablespoon chopped fresh garlic
  5. 1 tablespoon yellow mustard seeds
  6. 1 tablespoon dill seed
  7. 2 teaspoons sugar
  8. 1 teaspoon black peppercorns
  9. 2 pounds small cucumbers, ends trimmed, sliced as desired (see Kitchen Tip)
  10. 4 sprigs fresh dill
  1. Bring 3 cups water, vinegar, salt, garlic, mustard seeds, dill seed, sugar, and peppercorns to a boil. Remove from heat, and let cool to room temperature.
  2. Divide cucumber and dill evenly between jars; add cooled vinegar mixture to cover. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.
  1. Kitchen Tip: Slice the cucumbers into your preferred pickle shape—halves, quarters, or chips.
Taste of the South


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