Refrigerator Dill Pickles

Don’t ever tell my mother I was [essentially] canning. Seriously, I’d never hear the end of it. Growing up on a small hobby farm, from jam to pickles to salsa, if we grew it, we canned it. It meant hours of peeling, the smell of vinegar burning your nostrils, and constantly sweating from the stove top cramming full with pots of boiling water. All that work for VEGETABLES just didn’t make any sense to me.

Fast forward and I still “grocery shop” in my mom’s pantry whenever I take a trip home. On a whim of independence last week, I made these- an easier and quicker version of canning, refrigerator dill pickles. They’re slightly sweeter, but equally as crunchy and satisfyingly tangy.


Cucumbers (Amount depends on size) 3 cups White Vinegar
6 Heads Fresh Dill 6 cups Water
4 Sliced Onions 4/3 cups Sugar
2 tsp Garlic Powder 1/2 cup Salt

1. Put in a bottom of a 5 qt. ice cream pail: 3 heads dill, 2 sliced onions, 1 tsp. garlic powder
2. Pack cucumbers in pail and cover with remaining dill, onions, and garlic powder
3. Boil vinegar, water, sugar, and salt. Pour over cucumbers and leave uncovered 24 hours
4. Cover, refrigerate at least 12 hours, ENJOY!

{Happy Pseudo Canning!}


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