I’ve been meaning to post this for a while now, considering I’ve consumed a couple one-quart jars of these already. Being a little too tired & distracted in the evenings, has made that a bit difficult, however. Once again, trying to turn things around & pay more attention the blog when I can!

Refrigerator Pickles

Canning Ingredients (per 1-quart jar):

  • 20 black peppercorns
  • 4 allspice berries
  • 1/2/3 tsp dill
  • 1/2 tsp ground dried chilis
  • 1/8 tsp fenugreek

Brine Ingredients:

  • 1 cup water
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 2 Tbsp pickling salt
  • 1 Tbsp sugar


1. Chop up the cucumbers however you see fit (quartered for spears, or slices however you see fit) and pack up the jars with the cucumbers.
2. Fill the jars with the canning ingredients listed above. The dill and the dried chilis have a couple different numbers listed because I played around with the amounts in the last batch that I prepared.
3. Mix together the brine according to how many jars you are aiming to brine/pickle (I got 2–3 1-quart jars per batch, depending on how well packed the cucumbers were). Heat the brine up to a solid boil, or until the salt & sugar have completely dissolved (if they haven’t already).
4. Fill each of the stuffed jars to within 1/2″ of the jar rim. Cap & tighten, and allow them to cool at room temperature overnight, before moving to the fridge for long term storage. Give them about a week in the fridge, and they should be ready to go!

If you like your pickles hot’n’spicy, I highly recommend going with (at least) the 2 tsp of dried chilis. Consuming a jar of that (2 tsp dill, 2 tsp chilis) was probably my favorite so far. I’ve since consumed two other jars, one being not too bad (2 tsp dill, 1 tsp chilis) and one being a little on the light end as far as herbs go (1 tsp dill, 1 tsp chilis…the vinegar came out fairly strong in this one for some reason). I’ll be opening the last one (3 tsp dill, 1 tsp chilis) soon, so I’ll have an idea how well that amount of dill goes over. I feel like may need to just outright cut the chilis in the pickles if I’m going for the stronger dill flavor, since the heat of the chilis seems to mask a lot of the dilly deliciousness.

I will have to edit this & chime in later once I do (probably sometime this week)!

Leave a Reply

Your email address will not be published. Required fields are marked *