Refrigerator Pickles

One of our favorite summertime uses for an abundance of cucumbers from the garden or the local farmer's market, is the crisp, tart Refrigerator Pickle!  These pickles don't require any canning heat, so they stay cold, crunchy, and bright tasting!  I make a couple jars each week because it's so simple, and my kids fly through them, adding them to burgers, sandwiches, or just eating a few as a snack! So, grab a few cukes, roll up your sleeves, and let's pickle!!

*By ingredients, this pickle recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free, fish-free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

* This post contains affiliate links. You are not charged any extra money by purchasing through these links. It is a way to help support to my family, and keep my costs down. Thank you for supporting "The Allergy Safe Kitchen" through affiliate links.  

Steps marked with an asterisk (*) are child friendly!  

Click HERE for more information! 

Click HERE for a printable version of this recipe.

Ingredients:

3 1/2 cups water
1 1/4 cups distilled white vinegar
1 Tablespoon sugar
1 Tablespoon sea or kosher salt
6 cups cucumber slices (approximately)
2 cloves garlic, whole and peeled
2 heads fresh dill
2 quart size Mason Jars

  

Directions:

1. *Combine water, vinegar, sugar, and salt in a saucepan over high heat. (You can have younger children measure the ingredients into the saucepan at the counter before taking it to the stove. Older children who know stove safety can do all of this step and the next!)
2. *Bring to a boil, remove from heat, and let cool to room temperature. (It's important that the mixture be completely cool because we don't want to cook or wilt the cukes!)
3. *In each glass mason jar, place 1 clove garlic, 1 bunch dill, and fill with the cucumber slices. Pour the cooled vinegar mixture over the cucumbers, filling the jars, and close tightly. (You will likely have a bit of liquid left over, that's ok!)
4. Refrigerate for at least 3 days before serving!

Go check out my cookbooks on Amazon!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!