Revised Sept 2023
Deli Garlic Dill (above left) & Bread and Butter (above right)
Refrigerator pickles only take 1 or 2 days in the refrigerator and they will last up to 2 months. You can buy mason jars, but it’s just as easy to use an old mayonnaise jar. The quantity below will fill one mayo jar. The amounts can be adjusted to your taste. For example, we add a teaspoon of sugar to our garlic pickles; this is not typical. You can increase the garlic, dill or add red pepper flakes, whatever you want. BTW: the onions are great on an Italian sub.
Ingredients: Deli Garlic Dill
- About 1 or 2 cucumbers
- 1 Slice of onion
- 2 Cups water
- 2 Tablespoons white vinegar
- 1 Tablespoon Kosher salt
- 1 Large garlic clove, sliced in 2
- 1 Teaspoon pickling spice
- 2 Sprigs fresh dill
- 1 Teaspoon dill seeds (1 Tablespoon if you have no fresh dill)
Ingredients: Bread and Butter
- About 1 or 2 cucumbers
- 1/2 Small onion, sliced
- 3/4 Cup apple cider or plain white vinegar
- 1/2 Cup granulated sugar
- 1/2 Cup water
- 1 Tablespoon salt
- 1 Teaspoon mustard seed
- 1 Teaspoon celery seed
- 1/2 Teaspoon turmeric
Instructions:
The procedure is the same for both pickles. In a small sauce pan, add all the liquids with the sugar and salt. Warm and stir until they are completely dissolved, then cool the liquid in the refrigerator or freezer until it’s down to room temperature again.
While the liquid is cooling, trim the ends of the cucumbers. You can slice them or cut them in spears or chunks and pack them in the jar. Add the remaining ingredients to the jar and when cool, pour in the liquid. Make sure the cucumbers are completely covered. If not, top off with a little water. Cover tightly and give them a good shake. Allow to pickle for 1-2 days giving them a shake once or twice a day. They will last up to two months in the fridge.
