Learn how to make pickles so good that you don't notice your kid has already broken into a jar and eaten half of them before you can snap a photo.
I took photos of these pickles the day after we made them. Just to make sure the light was perfect and you could admire the savory treats in all their glory. The beautiful, crisp green rinds, glimmering in their perfect little mason jars. Then I sit down to edit the photos and realized the jar on the far right has already been opened and half the pickles are missing! ha! Oh well. No turning back now. Just take it as a true testament to how good these refrigerator pickles are. Like the kind of good that will have your kid asking (or not asking in this case) for more pickles instead of goldfish. That's a win.
These pickles also make the perfect summer host/hostess gift. I always bring a jar with me for girls nights or barbecues and it's always a hit. I feel like a real Martha Stewart every time. When in reality, these require less work than the Pinterest appetizers I sometimes attempt.
But enough about me--I'll give you what you came here for: the recipe on how to make pickles.
Cook Time: 30 minutes
*Makes roughly 3 mason jars of pickles with 2-3 cucumbers in each jar
16 oz. Canning Mason Jars with lids
2 cups White Vinegar
4 cups of water
Dill (we used fresh dill from our herb garden)
Garlic (if you want)
1 Teaspoon Celery Seed
1 Teaspoon Coriander Seed
1 Teaspoon Mustard Seed
1/2 Teaspoon Black Peppercorns
6 Teaspoons of Kosher Salt
Step 1: Wash Your Cucumbers
First, make sure you wash your cucumbers really well and get off any dirt. If you're canning green beans too, make sure to snap off the ends off after washing them.
Step 2: Add Herbs and Seeds
Next, put your dill and seeds in the jar so they'll be a the bottom before you add your cucumbers. They will float around once you add the water and vinegar later.
Step 3: Slice Cucumbers
Then, slice cucumbers horizontally so they'll fit into the jar longways. Start by lining the outside of the jar first and work your ways inwards. Each 16oz. jar should hold 2-3 cucumbers total. You want to make sure you pack them in really tight because when you pour the hot water and vinegar mixture over them, they will shrink up as they "cook".
Step 3: Boil Water and Vinegar
In a pot, bring 4 cups of water and 2 cups of vinegar to a boil on the stove.
Step 4: Pour Mixture Into Jar
Once boiling, carefully pour your water and vinegar mixture into the mason jar. We recommend wearing pot holders so you don't burn yourself and put the mason jar into the sink before you pour, so you're not holding the hot jar and any spillage will go into the sink.
Step 5: Seal Lid and Let Sit in Refrigerator Overnight
Next, screw on the mason jar lid really tight until you're not able to press the top middle part down. Then, put the pickles immediately in the refrigerator so it sucks any remaining air out.
Let them sit overnight and then enjoy! The pickles will stay good for about a month. You can follow this same recipe for green beans, too.
For more garden recipes, visit our Tomato Pie Recipe.