Refrigerator Pickles


I got this recipe from a magazine that my Mom gave me some time ago, “The Back Woodsman” and I had wanted to try it for some time and finally did.  These pickles are more like the deli style Claussen pickles.  They are awesome.  When I made them I made a batch with Habanero and a batch with Serrano peppers.  Whenever we try a new recipe we will make it exactly how the instructions say to and then we will make modifications after we have tried it.  I have listed some suggestions at the bottom of the recipe that I will do differently next time.  Enjoy, these are awesome pickles and very easy and inexpensive to make.

This recipe makes a 1 gallon batch.  You could use a gallon jar or do like I did and use smaller ones and make different varieties.

1-12 large cucumbers, washed
3 cups white vinegar
11 cups water
1 cup coarse salt
½ cup sugar
1 tablespoon minced garlic
Several sprigs of fresh dill or two teaspoons dry
Hot pepper (optional)

Step 1:  Prepare brine in a clean container.  I use a one gallon pitcher.  Whisk together vinegar, salt, sugar and 8 cups of the water.  Whisk until salt and sugar are dissolved.  Set aside

Step 2:  Wash cucumbers.  Trim ends if desired.  For spears: half and quarter.  For slices:  slice cucumbers by hand, with mandolin, or food processor.  I recommend no thinner than ¼ inch.

Step 3:  Pack cucumbers into a one gallon jar, or any jar of your choice.  Spears must be stacked neatly but not packed overly tight.  Slices are scooped in by the handful and can be settled by shaking.

Step 4:  Add garlic, dill and hot pepper (optional).  Add brine.  Cap and shake for one minute.  Loosen cap, top up to brim with up to three additional cups of water if necessary.

Step 5:  Recap and tighten lid.  Sit jar in a cool place (not refrigerator) for 24 hours.  Never leave in hot sun or hot room (above 80 degrees), after 24 hours refrigerate until gone.

The pickles are ready after 24 hours but best after they sit a couple of weeks.

*On the next batch that I make I will put the dill, peppers and garlic at the bottom of the jar then put the cucumbers in.


One Response to “Refrigerator Pickles”

  1. Sandra Kenley Lee Says:

    And they are GREAT!!!

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