Garlic Rosemary Refrigerator Pickles


If you’ve never made pickles, what are you waiting for? If you can slice cucumbers into bite size pieces and boil water, you have all of the skills you need to make scrumptious homemade pickles! You don’t even need to fuss with canning jars – just place your pickles in any resealable container in the refrigerator, and wait a week. Voila! Delicious.

This recipe uses garlic and rosemary instead of dill, for a flavor that’s refreshingly different from store-bought pickles. Let me know what you think!

WIN_20160725_160826Ingredients (Makes 2 quarts)

8 cups of bite size cucumber chunks

4 cloves of garlic, sliced

2 tablespoons of cracked rosemary (or two sprigs of fresh rosemary, lightly crushed with the side of a knife)

1 1/2 cups white vinegar

1 1/2 cups water

1 tablespoon salt

1 tablespoon sugar


Step 1) Fill two scrupulously clean, quart-size containers with bite-size cucumber chunks. I recommend using glass containers.

Step 2) In a medium saucepan, combine vinegar, water, garlic, rosemary, salt, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes.

Step 3) Carefully pour hot brine over cucumber chunks. Allow to cool on counter top. Once the brine and cucumbers have cooled to room temperature, cover and refrigerate. Pickles will taste best if allowed to rest in the fridge for one week, and will keep for at least one month.


3 replies to “Garlic Rosemary Refrigerator Pickles

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