Refrigerator Pickles

Mmmmmm….. Cucumbers. One of my favorite fruits (yes they are fruit). Right now my garden is bursting with them. Especially Pickling Cucumbers! (If you haven’t tried growing them, they are a snap here in Hawaii, just be sure to keep them watered!)

At the start of my harvest I only had 4 to use, not enough to make a huge water-processed batch. So I looked up how to make refrigerator pickles! This was my first pickling endeavor, and it couldn’t have been easier or turned out better!
For today’s preserving needs, I turned to Foodinajar. A blog dedicated entirely to preserving and jar-foods! Take a peek!

I used her method for Refrigerator Dill Pickles with a few spice and ingredient adjustments. You don’t need to worry about changing up the ingredients, because they don’t need to be shelf safe, they life in the fridge!

My Pickles are longer than 4 inches, so I doubled the recipe and put them in 2 Quart jars. I used cucumbers of course, but also added some fresh picked hericot-vert (great for cooking with to add a tangy crunch like in one variation of my Zucchini-Noodle Pasta), and Baby Zucchini. I’m going to tell you a secret, you wouldn’t be mistaken to make an entire batch of only zucchini pickles. They are the best pickles I have ever eaten. My family agrees. Don’t get me wrong, the cukes are spectacular, but the zucchini are to die for! Also, the don’t forget to enjoy the pickled garlic, its great in cooking, to eat, or sliced thin in salad!

This recipe can be halved, it can also be packed in pint sized jars


  • about 2 quarts of veggies   I measured using a 2 quart sauce pan, just pile in the uncut veggies and eyeball it
    • I used 4 5-in pickling cucumbers, 2 small baby yellow zucchini, and a handful of hericot-vert)
  • 10 cloves garlic peeled (~5 per jar)
  • 2 tsp dill seed per jar
  • 1/2 tsp each Yellow Mustard Seed, Crushed Red pepper per jar
  • 3 green onions (whites) chopped
  • 1 1/2 cup white vinegar
  • 1 1/2 cup water
  • 4 tsp sea salt salt

Clean Mason jars with soap and hot water

Slice ends off veggies and cut into spears (be sure to take off blossom end of cukes, they make mushy pickles!)

Add cloves of garlic, green onions, and spices to each jar.

Bring water, salt, and vinegar to boil

Pack veggies into jars as tightly as you can without crushing them.

Pour brine into jars, leaving 1/4 inch head-space, and put on the lids

Let cool on counter until room about room temp (6+ hours or overnight)

Store in the Fridge and let set at least 2 days before enjoying!

Keep in fridge up to a month


Leave a Reply

Your email address will not be published. Required fields are marked *