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How to Pickle Pickles (Refrigerator Pickles that is)

Prep Time: 20 minutes
Cook Time: 1 day
Total Time: 1 day 20 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6 (nearly free if you grow your own cucumbers)
Servings: 8 -10

Ingredients

  • 3 liters or 3 quarts jar
  • 3 lb of small-medium cucumbers
  • 7 cloves of garlic
  • 4 stems of dill
  • 2 small roots of horseradish optional
  • 10-15 whole black peppers
  • 3 tbsp of table salt
  • Filtered cold water

Instructions

  1. Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
  2. Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root and add everything in the jar, including black pepper.
  3. Dissolve 3 tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
  4. Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. Refrigerate pickles afterwards. They are best served cold.