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Refrigerator Pickles


½ cup apple cider vinegar

1 tablespoon sugar

1 teaspoon mustard seed

½ teaspoon black peppercorn

1 teaspoon salt

2 smashed garlic cloves

Pinch of red pepper flakes (optional)

3 tablespoons fresh dill

1 bay leaf

2 slicer or painted serpent cucumbers, thinly sliced


  1. Heat a small saucepan over medium high heat. Add vinegar, sugar, mustard seed, peppercorns, salt, garlic and red pepper flakes to the pan and cook until it begins to simmer and sugar dissolves.
  2. Add the dill, bay leaf, and sliced cucumbers together in a large heat-proof bowl.
  3. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to chill and marinate for a couple hours before serving.
  4. Pickles will store in the fridge for up to 2 weeks but get less crisp over time.