If your garden is giving you more cucumbers than you know what to do with, make pickles.
I like refrigerator pickles because it uses up a cucumber harvest because there’s no canning, no special equipment, and very little work. You pack the cucumbers into a jar, pour in the brine, and put them in the fridge.
That’s it.
I love growing cucumbers, but there comes a point in the summer when I’m picking them faster than we can eat them. Instead of letting them pile up on the counter, I turn some of them into quick refrigerator pickles.
They ae crisp, tangy, and so good straight from the jar. They’re also great with sandwiches, burgers, salads, or just eaten right out of the fridge.
Why I love refrigerator pickles
Refrigerator pickles are simple. You don’t need a water bath or canning jars processed in boiling water. The cucumbers go into the refrigerator and stay there, which makes this an easy project even on a busy summer day.
And the whole process takes about 10 minutes.
The hardest part is waiting for them to pickle.
My favorite quick pickle recipe
I use the Love & Lemons Quick Pickles recipe as my go-to. Their recipe has a simple vinegar brine with garlic and dill, and you can easily adjust the seasonings depending on what you have growing in the garden.
I especially love adding fresh dill and garlic, and just add mustard seeds and peppercorns,
What you’ll need
- Fresh cucumbers
- Vinegar
- Water
- Salt
- Sugar
- Fresh garlic
- Fresh dill
- Mustardseeds
- Peppercorns
- A clean glass mason jar and lids
The exact measurements and full recipe are over on Love & Lemons, but the basic process couldn’t be easier.
How to make garden pickles
1. Soak cucumbers in bowl with ice
2. Slice your cucumbers.
I like to use smaller, firm cucumbers when I have them. You can slice them into rounds or spears depending on how you like your pickles.
3. Pack your jar.
Add the cucumbers to a clean jar along with garlic, fresh dill, and a teaspoon of mustard seeds and peppercorns.
Don’t worry about making it perfect. Just pack everything in.
4. Make the brine.
Mix the vinegar, water, sugar, salt, and seasonings for a couple minutes for sugar and salt to dissolve. Let the brine cool slightly.
5. Pour it over the cucumbers.
Make sure the cucumbers are covered with the brine. Let everything cool if your brine is still warm, then put the jar in the refrigerator.
6. Wait.
You can start eating them after about 24 hours, but I think they get even better after a few days.
And that is really all there is to it.
A few ways to use your pickles
Besides eating them straight from the jar, I love having homemade pickles in the fridge to add to simple meals.
Try them with:
- A turkey or chicken sandwich
- Burgers
- Tuna or chicken salad
- A summer grain bowl
- A garden salad
- A snack plate with cheese and crackers
A simple way to preserve your garden harvest
I love finding simple ways to use what we are growing.
It does not always have to be a big preserving project. Sometimes it is just a jar of cucumbers in the refrigerator.
If you are in the middle of cucumber season right now and your garden is giving you more than you can eat, give these a try.