Let Me Tell You About the Time I Fell in Love with Fridge Pickles
Alright, so picture this: It’s July, hotter than a tin roof in Texas, and I’m standing ankle-deep in cucumbers from the garden. I couldn’t eat them fast enough; even the neighbors stopped answering the door. That’s when my grandma on the phone (she lives three states away) casually goes, “Honey, just make pickles!” She made it sound so simple, and, to my surprise, it actually is. Maybe don’t let your toddler try to help with the vinegar part though – mine nearly redecorated the kitchen once. Classic.
Why I Keep Making These (Even When No One Is Watching)
I whip up a batch anytime I see those cute little Kirby cucumbers at the store, or when my family starts hinting about wanting “crunchy things” for burgers again. My kids eat them straight out of the jar (sometimes before they’ve cooled, ouch). My husband? He practically sneaks them into his lunch every day—then acts innocent about the jar suddenly being half empty. And honestly, I love them because they don’t require fancy canning gear; just a little patience… and maybe a cold drink in hand while you slice.
What You’ll Need (and What I’ve Swapped in a Pinch)
- Kirby or Persian cucumbers (about a pound or 5–6 smallish ones)—regular cukes work, but they go a bit mushy, just saying.
- Fresh dill—I use the feathery tops but once tossed in dried dill when the fridge was bare. It wasn’t bad, honestly.
- 2–3 cloves garlic, smashed—sometimes I double this if I’m feeling wild.
- 1 cup white vinegar—apple cider vinegar gives a softer zing, if you’re into that, or even rice vinegar works.
- 1 cup water—from the tap, filtered, whatever. (Just be sure it tastes okay!)
- 1 tablespoon kosher salt—table salt will do, but maybe go easy on it; it’s saltier.
- 1 tablespoon sugar—sometimes I forget this, and it’s still fine.
- Spices (all optional): a few peppercorns, pinch of red pepper flakes (if you like heat), a bay leaf, or mustard seeds—totally up to your mood.
How I Actually Make Them (Mistakes and All)
- Slice the cukes into spears, coins, or whatever shape you fancy. Sometimes I just halve the small ones and call it a day. Chuck them in a clean jar (or two).
- Add the dill, garlic, and spices right into the jar—layer them between the cucumbers so it looks artistic (or not, nobody’s grading your pickle arrangement).
- Make the brine: In a saucepan, mix vinegar, water, salt, and sugar. Bring just to a simmer (like, don’t wander off and let it boil over—that’s a sticky mess). Stir so everything dissolves.
- Pour the hot brine over the cucumbers. Fill to cover them. If they float up, give them a little press with a spoon. This is the part where I usually sneak a taste, but it’s super vinegary at this stage. You’ve been warned.
- Let it cool on the counter. Pop on a lid, then toss the jar in the fridge. Wait at least 24 hours. Or don’t, but they’re way better the next day. Trust me, I’ve tried.
What I Learned the Hard Way
- If you use big regular cucumbers, scoop out the seeds—they get weirdly slimy otherwise. Not a vibe.
- I once forgot the sugar and the pickles came out a little too tart, but some folks in my family liked it that way. Go figure.
- You don’t need fancy jars. I’ve used old pasta sauce jars—just scrub them well.
Things I’ve Tried That Actually (Mostly) Worked
- Adding sliced jalapeños for spicy pickles—yum.
- I tried carrots once. Didn’t love ’em as much, but my cousin thought they were the bee’s knees.
- Throwing in a few celery seeds? Not bad. Didn’t blow my socks off, but worth a whirl if you’re curious.
The Gear (and What to Do If You Don’t Have It)
- Large glass jar(s)—Mason jars are classic, but really, anything with a lid will do. No lid? Use plastic wrap with a rubberband. I’ve done it. Not ideal, but it works if you’re in a pinch.
- Small saucepan—or, on one particularly lazy afternoon, I microwaved the brine in a glass measuring cup. It works but stir it well!
- A spoon—for tasting, poking, and general fidgeting.
Storing (If They Last That Long…)
Stick the pickles in the fridge and they’ll keep for up to 2 weeks. But honestly, in my house, they never last more than a day, maybe two tops. If yours go longer, let me know your secret (or if your family actually has self-control, unlike mine).
How I Like to Serve ’Em
I pile these onto burgers, chop them into chicken salad, or—my favorite—eat them straight from the jar with a fork, standing at the fridge (don’t judge, it’s a mood). My cousin likes them on grilled cheese, which sounded weird to me, but actually, it’s kind of genius.
Lessons from Some Pickle Mishaps
- I once rushed the cooling step and the jar cracked; now I always let the brine cool for a bit before pouring. Don’t be me.
- Don’t cut the cukes too thin or they’ll go limp. Unless you like floppy pickles?
- Actually, if you forget to add the garlic, it’s not the end of the world. But you’ll miss that kick.
Real Q&A from Friends (and One Neighbor Who’s a Bit Fussy)
- Can I use apple cider vinegar instead? Yep! It’s a little sweeter and less sharp, but I like it sometimes for a change.
- Do I really need fresh dill? Nope. I’ve used dried in a pinch. Just use less, it’s stronger. Or skip it and go for a garlicky vibe.
- Are these safe for kids? Sure, as long as you watch the garlic and spice if they’re picky (or prone to dramatic faces like mine).
- Why are mine mushy? Probably the cucumbers—get the small, firm ones if you can. And don’t let them sit in the hot brine too long.
- Do you have a favorite pickle jar? I just reuse whatever glass jar is handy. But if you want to get fancy, Bon Appétit has a great guide on jars.
- Can I double the recipe? Totally! I just use a big pasta jar or even a cleaned-out pickle jar from the store.
- More pickle inspiration? Check out Serious Eats’ take—they get a bit nerdier about it, but it’s fun to compare.
Random side note: Once, I tried to infuse the brine with a little gin (thought I was clever). Not my best move, but hey, sometimes you’ve got to follow the pickle muse, right?
Ingredients
- 4 small cucumbers, sliced into spears or rounds
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 cloves garlic, peeled and smashed
- 6 sprigs fresh dill
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions
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1Wash and slice the cucumbers into spears or rounds as desired.
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2In a small saucepan, combine vinegar, water, kosher salt, and sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly.
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3Place garlic cloves, fresh dill, black peppercorns, and red pepper flakes (if using) into a clean quart-sized jar.
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4Pack the cucumber slices tightly into the jar.
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5Pour the cooled brine over the cucumbers, making sure they are fully submerged. Seal the jar with a lid.
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6Refrigerate for at least 24 hours before serving for best flavor. Pickles will keep in the refrigerator for up to 2 weeks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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