homemade refrigerator pickles

Do you know how easy it is to make pickles?!  Especially the ones that you can eat right away and don’t have to let sit for days/weeks to absorb the flavors.

We have been receiving cucumber after cucumber in our CSA for the past few weeks, so I decided to chop them all up and make some pickles.  And, I made a lot!

After reading Ashley’s post a few weeks ago on pickles, I was more than ready to give them a try.  She came up with such great sounding recipes, that I decided to just stick with her’s instead of coming up with my own.  I did make a few changes, though, which I made sure to list below.

You can make these in any glass jars that you have saved.  I normally save decent sized glass jars from applesauce, pickles, etc so I had a bunch on hand.

On to the pickles!!!

Red Hot Pickles

adapted from Edible Perspective

  • 12 oz pickling cucumbers
  • 1 tbsp dried thyme
  • 5 grinds of black pepper
  • 1 tsp red pepper flakes
  • 2 garlic cloves, coarsely chopped
  • 1/2 tbsp sugar (i used turbinado sugar)
  • 1 tbsp kosher salt
  • 3/4 cup coconut vinegar
  • water to cover
  • I changed the dill to thyme and used a different type of sugar and vinegar than Ashley did, but I’m hoping they came out similar!  My dill plant just won’t grow!!! 🙂

    Lemon & Basil Pickles

    adapted from Edible Perspective

  • 12 oz pickling cucumbers
  • 1 tbsp dried basil
  • 10 grinds black pepper
  • 1 crumbled dried bay leaf
  • 2 garlic cloves, minced
  • 4 tbsp lemon juice
  • 1 tbsp kosher salt
  • 3/4 cup coconut vinegar
  • water to cover
  • Once again, I changed the type of vinegar to what I had on hand and used dried basil instead of fresh.  I wanted to make these pickles with exactly what I had on hand, and I made do pretty well.

    Sweet Garlic Pickles

    adapted from Edible Perspective

  • 12 oz pickling cucumbers
  • 1 tbsp dried thyme
  • 10 grinds black pepper
  • 1 crumbled dried bay leaf
  • 1/2 tbsp mustard seed
  • 2 garlic cloves, crushed
  • 1 tbsp kosher salt
  • 3/4 cup unfiltered apple cider vinegar
  • water to cover
  • I kept this batch exactly the same as Ashley’s recipe, but used dried thyme instead of dill.  This definitely changes the flavor, so next time I will try out the dill, for sure.

    All of these pickles should be stored in the refrigerator and eaten within a few weeks.  Give them a good 4-6 hours to soak before digging in, or leave them overnight for the flavors to absorb.

    Thank you, Ashley, for coming up with such great pickle recipes!  I hope more people can enjoy them with their abundance of pickling cucumbers!  Try out her other pickle recipes as well.

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    2 Responses

    1. Coconut vinegar?! Now that is something I need to try.
      I love using the CSA cukes for pickles- they’re so cute 😀

    2. These are my favorite bread and butter pickles. They are what grandma would have made: http://michaelbeyer.wordpress.com/2010/08/17/your-classic-bread-and-butter-pickles-2/

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