Refrigerator Pickles
Prep time: 
Cook time: 
Total time: 
  • Sliced fresh vegetables
  • 2 cups white vinegar
  • 1 tablespoon kosher salt
  • sugar
  • 2 tablespoons pickling spice
  • garlic
  • fresh herbs
  1. Clean, peel and slice your veggies (I chose large canning jars so the carrots could be left uncut and I cut cucumbers into spears)
  2. Mix 2 cups vinegar and depending on how sweet you want the brine use somewhere between ⅓ cup and 1½ cups sugar (I used more sugar for the carrots and ⅓ cup for dilly beans and pickles).
  3. Add 1 tablespoon of kosher salt to vinegar mixture and heat on stove until sugar dissolves.
  4. Add 2 tablespoons pickling spice to your jars and or herbs and garlic
  5. Stuff veggies into jars and pour vinegar mixture over everything and fill to top (you may have to make several brine mixtures depending on how much sugar you want to use)
  6. Tighten lids on jars and place in refrigerator. Try and let your pickles set undisturbed for at least a few days to become fully pickled.
  7. Good for 1 month in refrigerator
Recipe by Berrybogg Farm at