Linda and John have always been a couple to embrace life and its simple pleasures. They mentor us. Much to my joy and surprise–like a person in a crowd who runs up to you with a big bear hug– they requested our pickle recipe. We have created our own recipe and have pickles for sale! Touch base with me.
Hey! It was great to see you Saturday! John and I love those pickles you made! I thought I saw the recipe on your blog, but I could not find it! Could you send it to me? John asked for a cucumber on Monday so he could dip it in the leftover juices. LOL! They were so good!!! Love you! Linda
Hebb Family Refrigerator Pickles ©
This recipe is for a single, quart, wide-mouth mason jar. You can adapt the recipe for larger or smaller jars, or to make multiple jars.
About 5 – 6 pickling cucumbers washed, stemmed, and halved lengthwise, like Kirby. They are typically 4 -5 inches, but feel free to use regular cucumbers if that’s what you have in the fridge. You will want to cut off the stem and the blossom end (other end). Apparently the blossom end has enzymes that can keep your pickles from being crisp! Who knew?! It’s about a 16th of an inch. Just a sliver.
1/2 cup of white vinegar (plus a little bit more)
1 1/2 tablespoons of salt
1 tablespoon of black peppercorns
2 teaspoons of coriander seed
3 or so cilantro stems with leaves
1/4 cup of fresh dill weed, stems and all, but you may need to pinch off part of the stem for aesthetics. It does not need to be packed into the cup. It is about 3 stems or so.
1/2 to 1 teaspoon of dill seed
3 cloves of garlic, minced
Put the salt, peppercorn, coriander, cilantro, dill, dill seed, and garlic in a sterilized jar.
Pack cucumber slices into the jar, leaving a 1/2 inch of space at the top. You may need to adjust the size of the cucumbers as you go, or add a few smaller chunks to fill in space. Be creative! Have fun!
Pour in the vinegar. The vinegar should fill the jar between 1/3 to 1/2 full.
Fill the jar the rest of the way with water.
Secure the top. Remember you are using canning jars which includes the lid and the band.
Gently shake the jar to mix the ingredients.
Place in fridge for a week or so. We opened up after five days, because we could not wait! They were good!
Daily, gently shake the jar to mix ingredients. A great chore for the kids!
Refrigerator pickles have a lesser shelf life than pickles that you process in a canner. Your refrigerator pickles will last for a few weeks? We are unsure of their shelf life, because once we open the jar, they are consumed in a few days. Sometimes we can eat a jar in one sitting. You, too, will find this to be true.
They are THAT delicious! A canning book recipe proclaims that the pickles will stay good up to three months in the fridge.
For our first batch of refrigerator pickles, we used a jar left over from store bought pickles. It is over a half-gallon! You can use what you have and be creative to make your cucumber the pickle of your dreams.
How do you sterilize a jar for refrigerator pickles?
- You can put in the dishwasher.
- You can place in a pot and boil for 10-15 minutes.