My brother-in-law is the kind of guy who is generous without being flashy. He loves to take care of our family without making a big deal of it. Each time I visit their home, he hands me bags full of veggies from their suburban garden. I always walk away with yummy tomatoes, but recently he gave me a pile of cucumbers!
Since we were going to be out of town for a while and would not be able to eat all of them quickly, I decided to test out my brother-in-law’s fridge pickle recipe! It was super easy and we are still loving these pickles weeks later. I was recently invited to a hog roast with tons of my new neighbors. I brought three jars of these pickles and they seemed to be a huge hit! I am convinced these pickles helped me make some new friends on my country lane.
Ingredients – Measurements per jar
- 2- 3 cucumbers
- 1 1/4 cup vinegar
- 2 cups water
- 2 tbsp salt
- 1 tbsp sugar
- 3 garlic cloves
- 1 tbsp coriander seeds
- 2 sprigs of fresh dill or 1 tsp dried dill
- 1/4 tsp celery seeds
- 1/8 tsp red pepper flakes (optional)
Wash and slice the cucumbers. I like mine in spears, but you can cut them however you like. Arrange these in clean mason jars packing them in tight but still leaving room for the brine liquid. Add your favorite herbs and spices.
To make the brine, heat the vinegar, water, salt, and sugar in a pan until the sugar and salt boils down, mixing with the liquid. Pour the brine into the jar with the cucumbers and spices.
Allow to cool, then put a lid on the jar and refrigerate. They are good to eat the next day, but are really tasty after a week! Fridge pickles will stay fresh in the fridge for a couple of months so you have weeks to enjoy them!