Salt & Shea

If your garden is handing you cucumbers faster than you can eat them… make refrigerator pickles 🥒✨

No canning. No fancy steps. Just crisp, garlicky, dilly pickles sitting in the fridge ready for sandwiches, burgers, snack plates, or straight from the jar if we’re being honest 😅

My easy refrigerator pickles:

You’ll need:

* 5–7 pickling cucumbers
* 4 pint-size mason jars

For the brine:

* 2 cups water
* 2 cups white vinegar
* 2 tbsp kosher salt

Inside each jar I added:

* fresh garlic cloves
* fresh dill
* fennel from the garden
* whole black peppercorns

How I make them:

1. Slice cucumbers into spears and cut off the blossom ends.
2. In a saucepan, combine water, vinegar, and kosher salt. Heat just until the salt dissolves. Let the brine cool.
3. Add garlic, dill, fennel, and peppercorns to your jars.
4. Pack the cucumber spears into the jars.
5. Pour the cooled brine over the top until covered.
6. Seal and refrigerate.

They’ll keep in the fridge for up to 1 month and honestly could not be easier 🤍

Saving garden cucumbers one jar at a time over here.

Meanwhile the ladies be like, “Hold my Beer…..” 🐓❤️