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Plan Do Eat

Refrigerator Dill Pickles

So easy. So delicious!

Ingredients

Makes 1 pint:

  • 1 cup water
  • 3/4 cup white vinegar
  • 1 tbsp non-iodized salt (sea, kosher, etc)
  • 3-4 pickling cucumbers
  • 1-2 cloves garlic, peeled
  • 1 flower/sprig of fresh dill or 1 tsp dried dill seeds
  • 1/2 tsp mustard seed (optional)
  • 1 pint jar

Directions

  1. Slice cucumbers (spears or chips).
  2. Tightly pack cucumbers, garlic, dill, and mustard into jar - the tighter the better.
  3. Prepare solution by combining water, vinegar, and salt. Stir until dissolved.
  4. Pour solution over cucumbers in jar, making sure contents are completely covered.
  5. Put on lid and store in refrigerator for 2-3 days before eating.

Notes

  • Keep pickles in the fridge for 4-6 weeks, or until you've eaten them all.
  • Solution can be scaled up for bigger batches.
  • Solution can be re-used 2-3 times, just stuff more cucumbers in the jar after the pickles are gone. Top up with fresh solution to cover contents.

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11100 W 38th Ave.
Wheat Ridge, CO  80033
(303) 725-8748

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