Refrigerator Pickles

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Written By Margaret Yarmush

Refrigerator Pickles- can be made with pickling cucumbers or sliced summer squash and zucchini.

  • 2 lbs pickling cucumbers or sliced zucchini/squash

  • 3 tablespoons kosher salt

  • 2 1/2 cups water

  • 2 cups vinegar (white or apple cider vinegar at least 5% acidity)

  • 2 tablespoons fresh or dried dill (1 tsp dill seed also works)

  • 1 tablespoon yellow mustard seed

  • 7 peppercorns

  • 2 cloves garlic  

Wash cucumbers or wash and slice squash and zucchini. Cucumbers can be left whole, sliced in half or sliced lengthwise into quarters.

Combine salt, water and vinegar into a pot to make pickle brine and bring to a boil. While heating up the brine pack cucumbers or squash and zucchini into a clean half gallon jar or two quart jars. Add dill, mustard seed, peppercorns and garlic to the jar(s).

Once brine is hot, pour it into the jar over the vegetables and spices. Cover the jar with a lid and allow to cool. Then place into the refrigerator. Enjoy the pickles after about 4 days in the fridge. They can be kept for 3-4 months, but will gradually lose their crispness. 

Margaret Yarmush
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