Growing up my dad would always say the phrase “a cucumber makes a better pickle” and it never made much sense to me because to me a pickle was a cucumber pickle and there were no other pickles. It wasn’t until I was about 10-12 years old that I asked him what that phrase meant and he told me that people pickle all sorts of things from beets to pigs feet and the phrase meant just what it said…cucumbers are the best foods pickled.
A co-worker of mine gave me some cucumbers from her garden and I don’t particularly like cucumbers, but I wasn’t going to say no to garden fresh produce so I took it and figured I’d try to make some pickles out of it…which I have never done before. Well guys, it’s super easy to do and there’s a variety of ways you can do it. Some people can them to preserve them for later and some people, like me, make refrigerator pickles that don’t involve canning process. I decided to do traditional dill pickles with the fresh dill I had gotten from my co-worker too. You can also use different types of veggies including beets, zucchini, cauliflower, garlic, and eggs.
I cut my cucumber into slices for my pickles because that’s how I like them, but you can cut them however you like. Here is how I made my pickles…I hope you enjoy!! I mention “per jar” because my cucumbers were huge and I ended up making 4 jars,
Refrigerator Pickles in a Jar
- 2 cucumbers
- 3 garlic cloves per jar
- 1 Tbs salt per jar
- 1 tsp pepper per jar
- 1/4 tsp ground mustard seed per jar
- 1 sprig fresh dill per jar
- Apple cider vinegar
- Mason jars
- Slice cucumbers as desired and fill mason jars with as many cucumbers as will fit.
- Add garlic, salt, pepper, mustard, and dill into jar with cucumber.
- Fill jar 2/3 of the way with apple cider vinegar and fill the remainder of the jar with water.
- Screw on lids and place in fridge. Let sit overnight and enjoy the next day!