Glenda's "Refrigerator Pickles"

Straws Kitchen(*o *)


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.

Easy to follow directions with great tasting results,


★★★★★ 1 vote

about 2 quarts


  • 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

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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About Glenda's "Refrigerator Pickles"

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