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Recipe of the Week

Homemade Refrigerator Pickles


Prep Time: 5 mins

Cook Time: 3 mins

Chill Time: 1 day

Servings: 12 spears (1 pint jar)


  • 3 pickling cucumbers, each about 4 inches in length, sliced evenly
  • 1/4 cup Vidalia onion, sliced
  • 3-5 sprigs fresh dill weed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 cloves garlic, smashed
  • 1 1/2 teaspoons pickling salt, or kosher salt
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon whole black peppercorns
  • 1/4 teaspoon whole yellow mustard seeds
  • Pinch crushed red pepper flakes


  1. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
  2. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
  3. Cool the brine down to warm and fill the jar so everything is covered with brine.
  4. Close the lid tightly and refrigerate for 24 hours before eating.

Notes: This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.


Produce Box
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Produce Box
Regular price $42
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Apple Cider Vinegar
Apple Cider Vinegar
Regular price $12
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Ea Sar Black Peppercorns
Burlap & Barrel
Ea Sar Black Peppercorns
Regular price $7.25
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