The sons have a love hate relationship with pickles. They either love them, or hate them. They’re firmly, and equally, entrenched on their sides with two for and two against. The hubs and I bolster each side with him against their salty, briny taste and me all for it! I’ve always got a family size jar in the fridge just for when one of us needs a pickled fix. Then I got a deal this summer from our local farmers market that resulted in us getting several pounds of free cucumbers. I couldn’t let those beauties go to waste, but wasn’t looking for anything in-depth that involved pectin and canning. THEN, Pinterest (the all-knowing entity that always seems to show me whatever recipe I need just when I need it) pops of with an easy, refrigerator version. Say whaa?! The pickle-loving sons (1 & 3) and I immediately set to work. Three days later we were busy crunching down on the fruits pickles of our labor.
I know there are usually two types of pickle people: bread and butter or dill pickle people. Us? We are firmly on the dill side so these are nice and briny and salty and dilly and delicious! These, again let me stress easy, dill and garlic refrigerator pickles are so crisp and full of flavor – I promise if you make them, you’ll never want to buy a jar at the store again! Enjoy these pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack.
Easy Refrigerator Pickles
recipe adapted from All Recipes
1 1/4 cups white vinegar
3 and 1/2 cups water
1 tablespoon sugar
1 tablespoon sea salt
2 cloves of garlic
2 heads of dill weed
peppercorns, to taste, but about 20 per jar
4 cups cucumbers, or about 3-4 average sized cucumbers
Directions
1. Cut cucumbers into spears or slices. We typically do jars of both.
2. Combine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let cool completely.
3. Place cucumbers, dill, and garlic in one large glass jar or several small jars. Get as many pickles into your jars as you can without crushing any of them.
4. Pour cooled liquid in jars and seal and refrigerate for 3 days. They should last about a month in the fridge.
Shared at the Weekend Potluck Party
4 Sons 'R' Us 
Love these Meaghan!
Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener
Pickles, of the dill type, have always been a favourite of ours too. And home-made ones are so much better than the bought ones. I used to use the left over juice heated up to partially pickle carrot sticks which were almost as popular.
I am an all pickle lover! sweet with cheese and crackers or tuna salad and dill with a burger.
Pingback: Social Media Mixer! -
Pingback: Social Media Mixer - #15 - Baby Doodah!
Pingback: Social Media Mixer #15 | Mila's Little Things
Pingback: Social Media Mixer-Week 15 | Technotini
Pingback: Come and join the Social Media Mixer! - My Silly Little Gang
Pingback: Social Media Mixer #15 | Epic Mommy Adventures
Pingback: Social Media Mixer #15 - Lori's Culinary Creations
Pingback: Social Media Mixer Link Party #15
Pingback: Social Media Mixer #15 - Anything & EverythingAnything & Everything
i could certainly see myself making a big batch of this pickles… droooling..
Hi Meaghan,
These pickles sound so easy and look delicious! I’m so glad you shared this recipe. I can probably still find a few local cucumbers, and I’m sure going to make these. Thanks! Pinning.