Fresh & Easy Fridge Pickles

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by Nancy Newcomer

Yield: 2 quart size mason jars


8-10 pickling cucumbers or 5-6 regular cucumbers

6 cloves of garlic, cut in half

2 cups seasoned rice vinegar*

large bunch of fresh dill, washed.

~Wash and trim ends off cucumbers and cut into ⅛ inch slices.
~Put garlic slices in each mason jar and fill halfway up with cucumbers.
~Stuff a large handful of dill into jars.
~Add the rest of the cucumber and pour 1 cup of seasoned rice vinegar into each jar.

~Tightly put the lid on the jar and shake 2-3 times to blend the flavors.
~Place in fridge for 1 hour, shake again.  The salt in the seasoned rice vinegar with draw out the cucumber juice so the jar will be full of liquid in a few hours. After about 2-3 hours, they taste pretty good, however they are far superior if left overnight.

*Please note: Seasoned Rice vinegar has both salt and sugar in it. If you prefer a more savory taste, use white vinegar instead and add 2 teaspoons of kosher or sea salt to each jar.

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