Sour Refrigerator Pickles: Much Ado About Cucumbers

My dark literary roots are showing today! Didn’t a famous woman say, “You can never have too many cucumbers?” I spent all last summer trying to foil vine borers (unsuccessfully) and all last winter dreaming of cucumber salads and gently sweating jars of refrigerator pickles.

When I was offered my first paper grocery bag of cucumbers, the first thing I did (after saying Thank You!) was make the following recipe:

Sour Refrigerator Pickles

  • 8 cups of small or thick sliced cucumbers
  • 1 large sliced onion
  • 2 large dill flowers (or dill seed)
  • 1 ½ teaspoons dry mustard
  • 3 or 4 cloves of garlic
  • ½ cup sea, canning, or uniodized salt
  • 2 ½  cups white vinegar

    Packed jars ready for brine--you could also use one gallon jar.

  • 8 cups water
  1. Layer cucumber, onion, and dill in a gallon glass jar or a number of smaller jars.
  2. Combine the rest of the ingredients in a large pot and heat until the salt melts—no need to boil.
  3. Cool brine before pouring over the contents of jar(s) and refrigerate. (If brine is warm or hot, it will cause the finished pickles to be soft—YUCK!)

You can begin eating these pickles whenever they taste good to you. If you don’t like garlic or onion you can leave it out. If you just want a garlic pickle, leave the dill out. This is a flexible and forgiving recipe and can be increased or decreased, as long as you keep the vinegar, water, and salt ratios constant.

This is not a canning recipe, so don’t even think about it 🙂 ! These pickles keep for a long time in the refrigerator. The onion and garlic pickle right along with the cucumber, so be sure to enjoy them as well. Begonia

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2 Responses to Sour Refrigerator Pickles: Much Ado About Cucumbers

  1. mplsthrumywindshield says:

    Got cucumbers at the farmers’ market today (since mine all succumbed to powdery mildew!). Going to give this a whirl. I also bought lemon cucumbers to add to the mix. I will keep you posted!

    • I’m looking forward to hearing how it all works out for you. I’ve grown those lemon cucumbers, and they are the crispiest variety I’ve ever eaten. I think they will be great for this recipe.

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