How to Make Refrigerator Pickles

These refrigerator pickles are so easy to make, take little prep time, and are totally customizable to your taste!

Fun fact – dill does not exist ANYWHERE in Costa Rica. We have searched markets, stores of all kinds and still after living here 6 months have not found dill weed or seeds.

Usually that’s our favorite kind of pickle, so we had to really get creative. I found the turmeric gave this a nice flavor!

Ingredients for Refrigerator Pickles

• 3 pickling cucumbers, sliced in rounds or spears
• 1/4 cup Vidalia onion, sliced
• 3 TBS  apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 1/2 teaspoons pickling salt, or kosher salt
• 1/4 teaspoon granulated sugar
• 1 tsp ground turmeric
• 1 slice of jalapeño pepper
• 1/4 teaspoon whole black peppercorns (optional)
• 1/4 teaspoon whole yellow mustard seeds (optional)
•  Pinch crushed red pepper flakes (optional)

Directions

• Pack a clean pint-sized jar with sliced cucumbers, onion slices, and garlic. Leave a 1/2 inch of space at the top of the jar for liquid.
• In a small pot heat the vinegar, water, sugar and all spices until the mixture comes to a simmer and salt and sugar dissolve.
• Cool the brine down to warm and fill the jar so everything is covered with brine.
• Close the lid tightly and refrigerate for 24 hours before eating.

If you like your pickles sweeter, add more sugar. If you like them more tangy, up the vinegar a little bit. We love these because you can customize them to the perfect taste!

From our Costa Rican kitchen to yours, we hope you enjoy these refrigerator pickles!

Drop us a comment below if you try this recipe and offer your feedback.

Watch our video on YouTube about these pickles!

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