A few summers ago, I researched homemade refrigerator pickle recipes and came up with my own spin on it. Back then I used grocery store cucumbers (which you can totally do as well), but this year we have a true bumper crop of garden cucumbers just begging to be made into refrigerator pickles! 

They were a huge hit with my family in the past, so I just had to make more this summer. So let's get started.

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My bumper crop of cucumbers

Just FYI: this recipe can be made spicy or not spicy, depending on your preference. I elaborate about that in the NOTES at the end of the recipe. Either way, they're super easy to make -- and a great way to use a bumper crop of garden cucumbers! (Store-bought cukes work just as well.)  

In addition, the amount of ingredients listed should  make enough brine for two 2-pint (32 oz.) jars. If you only want to make one 2-pint jar of pickles, CUT THE INGREDIENTS IN HALF.    

INGREDIENTS FOR REFRIGERATOR PICKLES  

2 large garden cucumbers or 6 store bought Persian cucumbers or 1-2 English cucumbers* (These are the two garden cucumbers I used -- they were huge.)

1 medium Vidalia (yellow) onion sliced

3 - 4 sprigs fresh dill per jar 

2 cups apple cider vinegar

2 cups water 

2 crushed cloves garlic per jar (your call)+

4 tsp pickling salt 

1 tsp sugar

1 1/4 tsp whole peppercorns  

1 1/4 tsp mustard seeds

2 tsp red pepper flakes (1 tsp or none for less spicy) 

2 32-oz. glass Mason Ball jars*

Mason jar wide mouth funnel 

* The number of cucumbers used will vary depending on their size and the size of the Ball jars that you're using. 

 + If you crush the garlic too hard it's likely to break into pieces -- which is fine if you're making one jar of pickles. If you're making two jars, however, it will be easier to divide the brine (and garlic) between jars if the cloves remain in one piece.   

HOW TO MAKE REFRIGERATOR PICKLES 

1.  Slice your cucumbers into spears (you can also cut them into coins if you prefer).

2. Fill a clean 2 pint-sized jar with cucumber spears, onion slices, and dill sprigs. Be sure to leave 1/2 inch at the top of the jar to leave space for the brine.

3. Heat the vinegar, water, garlic, sugar and spices on stove until it simmers and the salt and sugar dissolve.  

4. Cool the brine down and fill the jars with it.

5. Screw on the lid tightly and refrigerate for at least 24 hours before eating.  

NOTES: 

As mentioned above, this recipe was made for two 2-pint jars. 

Make it spicy or not spicy - it's your call. You can use 1 tsp of red pepper flakes for mildly spicy, or 2 tsp of red pepper flakes for more spicy. And for non-spicy - just don't add any red pepper flakes at all.  

Once the brine has cooled, and you're ready to fill the jars, you can either: 1) just pour what appears to be an equivalent amount into each jar or 2) in order to be sure that each jar gets the same amount of garlic and spices, you can drain the liquid out and collect the spices in a mesh colander, then split the spices and garlic cloves in half -- and add one half of spices into each jar, followed by filling the jars to the rim with brine. 

We are a spicy loving family, so of course I used a lot of red pepper flakes. But you do what works for you and/or your family. They're great to eat on sandwiches, hot dogs, burgers, and even on charcuterie boards. I personally love to eat them all by themselves!  

  Well, that's it for today, friends!

I hope you've enjoyed reading about 

How to Make Spicy Refrigerator Pickles from Garden Cucumbers 

and that I've inspired you in some way.

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