These pickles are amazing! They take only around five minutes to prepare, and in two days you’ll have lovely, crunchy, delicious pickles. If you manage not to scoff the whole lot in one sitting (why are you looking at me like that?) they get softer and more sour over time. I recommend only using organic cucumbers if you can, and if you’re able to get seedless ones, even better.  This recipe originally came from gimmesomeoven, but I modified it ever so slightly because I found their recipe too salty. Please do visit the original recipe which also includes red pepper flakes, which I omit.

Easy Refrigerator Pickles
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  1. 1 1/2 cups water
  2. 3 tbs apple cider vinegar (or white vinegar)
  3. 1 1/2 tbs kosher or pickling salt (I use fine sea salt)
  4. 2 tsp black peppercorns
  5. 5 cloves garlic, peeled
  6. 6 large sprigs fresh dill
  7. 1 bay leaf
  8. 1 large organic cucumber, sliced into rounds or spears
  1. Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1 quart) jar or two small (1 pint) jars. Stir to combine and dissolve salt.
  2. Add the sliced cucumbers to the jar(s). Close lid tightly and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating. The pickles will keep in a sealed container in the refrigerator for approximately 1 week.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
The Pescetonian
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