Jennifer is a pickle enthusiast who loves experimenting with healthy recipes!
I've always loved pickles, but I have never owned a canning machine, and I've found many methods of pickling to be too time-consuming or require too many tools.
But I love healthy snacks, and I've always wanted to make my own pickles, not to mention save some money at the grocery store. I searched long and hard for the perfect recipe, going through a lot of trial and error. Finally, after many experiments, I found what I believe to be the very best icebox pickles recipe.
The great news is that icebox picklessometimes called refrigerator pickles or freezer pickles—require NO canning machine! Anyone can make them using items you probably already have lying around your kitchen. They take very little time to make, and they are absolutely delicious.
In addition to enjoying these at home, they also make wonderful gifts. I like to make them before the holidays and bring them for the relish tray or gift them in food or gift baskets to family and friends. Everyone loves homemade pickles!
Time required: 30 minutes
Special equipment: Mason jars
- Fresh cucumbers
For the brine:
- 3 cups water
- 6 tablespoons white vinegar
- 3 tablespoons kosher salt
For each Mason jar:
- 1 clove fresh garlic
- A few sprigs fresh dill
- 1/2 teaspoon whole peppercorns
- First, slice up your cucumbers into pieces that will fit in your Mason jars when sealed. You can slice them any way you like, so feel free to be creative! You can also add other veggies to your pickle mix. Baby carrots, sliced red and green peppers, and green beans are just a few I've used with success.
- Make the brine for your cucumbers: Combine 3 cups of water, 6 tablespoons white vinegar, and 3 tablespoons kosher salt. Stir until the salt is dissolved completely.
- Add your spices to each Mason jar. Place one clove of garlic, a few sprigs of fresh dill, and a dash of peppercorns (half a tablespoon maybe?) at the bottom of a mason jar. This step is where you are also getting creative and seasoning to your taste, so don't be afraid to experiment here with additional spices like chili flakes or extra garlic.
- Add your cucumbers to the mason jar. Be sure to pack them in as tightly as possible. Add another sprig of dill on top if desired.
- Pour your brine over the cucumbers, filling to the top of the jar. Seal the jar, then place in your fridge.
- Wait. This is the hardest part! You can test your pickles after 48 hours to make sure your spice/brine blend is okay, but your pickles are best after at least 7 days.
- After 7 days, open up your jars and enjoy!