Refrigerator Pickles

Refrigerator pickles and dill

Persian Cucumbers

I bet you thought that this was going to be yet another post about refrigerator OATS.

And as obsessed as I was with those last year, I get the feeling that this year is going to be all about the pickles. Because I seriously think I could polish off the entire jar of these in one sitting.

sliced cucumbers

Now, I’ll be the first to admit that I was stupidly intimidated by pickle making. I tried my hand at it once, only to be disgusted at the results. And that’s putting it kindly.

Back then, I was avoiding Nightshades and only came across store bought varieties and recipes that contained cayenne pepper and paprika in some form.

I thought I would be destined to live with out pickles.

Sliced Cucumbers and Dill

And then something magical happened. I stumbled across organic pickles. Lo and behold, the organic variety didn’t use a single Nightshade.

No paprika.
No cayenne pepper.
No pickling spices.

Hallelujah.

Head of garlic and pickles

After that glorious discovery, the need to make my own pickles kind of vanished.

That is until I went to Cincinnati last weekend to visit family. They had a massive jar of refrigerator pickles that were begging to be devoured.

I’ll admit to be a tad fearful of the first bite. But holy isht where they good.

Refrigerator pickles and dill

So good, in fact, that I emailed my SIL the minute got home asking for the recipe.

And then I went to the grocery store, stocked up on Persian cucumbers, dill, garlic, and canning salt.

I made a small batch for The Hubster sans garlic (gives him wicked indigestion), and a big batch for me with all the goods.

pickles ready for the refrigerator

I am happy to report that this time around, the pickles are simply amazing.

Even The Hubster’s batch without the garlic was amazing.

I almost wish that we had a garden in the back so that I could grow all the cucumbers I wanted, make pickles, and give them away as house warming presents. Because, seriously, who doesn’t like pickles?!

refrigerator pickles

Yields 8-10

Refrigerator Dill Pickles

A simple recipe for refrigerator pickles adapted from the Farmers Almanac .

10 minPrep Time

5 minCook Time

15 minTotal Time

Save Recipe

Ingredients

  • 1-2 glass jars or containers
  • 3 1/2 cups water
  • 1 1/4 cup white vinegar
  • 1 tbs canning salt (NOT table salt)
  • 1 tbs sugar
  • 6 Persian cucumbers or gherkins, unpeeled
  • 2 cloves garlic (whole)
  • 4-5 stems of fresh dill

Directions

  1. Combine water, vinegar, salt and sugar in a small saucepan over high heat. Bring to a boil. Remove from heat and set aside and cool to room temperature.
  2. Meanwhile, slice cucumbers into discs or spears.
  3. Transfer to jar and add garlic and dill.
  4. Pour cooled liquid over cucumbers until all cucumbers are covered.
  5. Put in the refrigerator for 3 to 4 days.
  6. Dig in! The pickles should be good for about 6 weeks.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, Egg Free.

6.6.15
http://emilylevenson.com/recipe-refrigerator-pickles/

Refrigerator Pickles

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Do these pickles have naturally occurring fermented probiotics in them? not sure if the vinegar cancels the “good guys”. I’m on the aip diet and am always looking for easy ferments to make.

    1. Reply

      I don’t believe so, Kendra. But you’d have to double check on that one.

  2. Reply

    I heard that White vinegar isn’t corn free. Could yoiu double check on the vinegar used.

    1. Reply

      Patrick—you are very right that people with corn allergies should avoid white vinegar as it is likely derived from corn. I will update the recipe to note that.

      For those that are testing sensitive, it may not be an issue, but would recommend doing an elimination to determine the full impact.

  3. Reply

    Hi Emily! I have had my allergy to nightshades for about six months; being from Texas this has been a real big adjustment in my life!! My family is big on pickles; I was so happy when I found your recipe. They didn’t particularly care for the recipe as written, so I played with it a bit. As you know pickling spice has pepper and paprika in it. I added the following to your recipe and now they can’t tell if they are eating nightshade free or Claussen!
    To eat jar add: 4 whole cloves, 1/4 teaspoon mustard seed, 1/8 teaspoon celery seed, 1/8 teaspoon ground turmeric and one bay leaf. I give my jars a shake every day, just to stir up all the spices, but that is out of preference.

    1. Reply

      I love it! Thank you for the update. I’ll have to try out your tweaks. I’m sure it’s delicious. xo

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