Refrigerator Pickles

Refrigerator Pickles

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  • Prep Time


  • Total Time


  • Servings



  • Serves 32

  • Brine

  • 10

    cloves garlic, peeled

  • 2

    cups white vinegar

  • 6

    teaspoons kosher salt

  • Several sprigs fresh dill1 teaspoon celery seed

  • 1

    teaspoon coriander seed

  • 1

    teaspoon mustard seed

  • ½

    teaspoon black peppercorns

  • Vegetables

  • 6

    Kirby cucumbers, quartered lengthwise

  • 6

    medium carrots, peeled and cut in half lengthwise

  • A handful of green beans

  • A few pieces of cauliflower

  • 2



1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat. 2. In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies. 3. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months. Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium


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