• Stephanie Cain

Healthy Pickles: Vinegar Free! (& Easy!)

Did you know that vinegar is not good for the body? I have know for a while and so I can my own pickles with cucumbers from the garden. Read more here.

Recently, my sister in law gave me 4 cucumbers. I began thinking, "How can I use these up quickly before they go bad?" And that's when I remembered Refrigerator pickles! I have adapted the recipe from this site.

As you can see from the picture below, they were a hit. :)

Quick & Easy Refrigerator Dill Pickles

One and a half long English cucumbers 1 2/3 c water 2 ½ tsp sea salt 4 T lemon juice 1 tsp dill seed 1 Quart sized canning jar (I prefer and suggest wide mouth)

Cut cucumbers into 1/4” thick slices. Put dill seed in the bottom of the canning jar. Pack cucumbers into jar. Boil water, sea salt, and lemon juice in a small saucepan. Pour brine into jar leaving 1/2" headspace. Secure by adding lid. Let sit for 24 hours. Keep it in the refrigerator at all times as this is not water bath canned.

You may change this recipe to your liking. Some ideas include using dill weed instead of dill seed, adding 1 T raw sugar/honey/maple syrup, 2 cloves of garlic added to the bottom of the jar with the dill, etc. Please comment below with your favorite add-ons.

My father-in-law said they'd be close to perfect by adding more dill but I think that it is possible that if they sit for a week or so before using, it would impart more of the dill flavor. Also, it is possible to reuse the brine at least 1-2 times by pouring the liquid (leaving the seeds in the jar) into a saucepan, boiling it, and pouring it back over another batch of sliced cucumbers in the jar. Enjoy!

Thank you for visiting! <3 

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