Fridge Pickles Recipe

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This simple yet delicious Fridge Pickle recipe is courtesy of Sara Foster of Foster’s Market in Chapel Hill, NC. Sara is a close friend of Martha Stewart and I wish I had known about her shop when I lived in Chapel Hill!

I love fresh pickles and these are SO good and SO easy to make. After getting 5 cucumbers from the Farmer’s Market this past week, I knew this was the first thing I was going to use them for!

Makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small Kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8-inch-thick rounds
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

*Sami’s note: I just omit the items I don’t have, like dill seed and cloves, and it still turns out great! I don’t even put it in a jar, just a tall reusable container. Let me know if you give this one a try and any variations you make.