easy refrigerator pickles
Prep time
Cook time
Total time
This recipe, adapted from Ted Allen of "Chopped" is easy and makes easy, addictive pickles you'll always want more of.
Serves: 32
  • 10 cloves garlic, peeled and crushed slightly with the back of a knife
  • 2 cups distilled vinegar
  • 6 teaspoons kosher salt
  • 1 teaspoon celery seed
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • ¼ teaspoon black peppercorns
  • ½ teaspoon white peppercorns
  • optional: 2-3 sprigs fresh dill
  • 8 Japanese or Persian small, seedless cucumbers, quartered lengthwise
  • 2 cups baby carrots
  • Optional: green beans, sliced onion, cauliflower, thinly sliced radishes, jalapeƱos
  1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.
  2. In two 1-quart Mason jars, add seeds and peppercorns (and dill, if using). Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables.
  3. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate.
  4. The pickles can be eaten after a few hours, but are best after refrigerating overnight and keep up to 3 months.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/06/easy-refrigerator-pickles.html