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glenda's "refrigerator pickles"

(2 ratings)
CinCooks avatar
Recipe by
Straws Kitchen(*o *)
@CinCooks
somewhere, AR

These pickles will keep up to 3 months in the refrigerator. Container size: 2 - quart container or jar with a lid. Servings: about 2 quarts. FULL OF HEARTWARMING RECIPES LOVE, LAUGHTER & FRIENDS ALWAYS WELCOME. Easy to follow directions with great tasting results, Glenda

(2 ratings)
yield serving(s)

Ingredients For glenda's "refrigerator pickles"

  • 1 lb
    medium pickling cucumbers
  • 6 clove
    garlic (whole cloves)
  • 1/2 tsp
    black peppercorns
  • 1/2 tsp
    whole mustard seed
  • 1
    top of fresh dill weed
  • 1
    whole dried bay leaf
  • 3 or 4
    hot peppers (optional for a spicy flavor)
  • 2/3 c
    light brown sugar
  • 6 1/2 Tbsp
    white distilled vinegar
  • 6 1/2 Tbsp
    white-wine vinegar
  • 3/4 c
    water

How To Make glenda's "refrigerator pickles"

  • 1
    Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, bay leaf and hot peppers.
  • 2
    Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
  • 3
    For the fullest robust flavor, wait 24 hours before serving pickles....enjoy!!!
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