Audrey’s Pickles – Recipe

Audrey's Pickles
Serves 18
Refrigerator pickle recipe
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  1. 1 lb med cucumbers (pick first thing in the morning, for best flavor; select ones that are free of mold, insect damage, blemishes and soft spots)
  2. 3 cloves garlic
  3. 1/2 tsp black peppercorns
  4. 1/2 tsp whole mustard seed
  5. 1 tsp fresh dill weed
  6. 1 whole dried bay leaf
  7. 2/3 C brown sugar
  8. 6 1/2 Tbs white distilled vinegar
  9. 6 1/2 Tbs white wine vinegar
  10. 3/4 C water
Optional Additions
  1. more fresh garlic
  2. pinch of crushed red pepper
  3. a few chopped jalapenos or a habanero
  4. Ancho peppers will add a peppery boldness
  5. chipotle chiles will give the pickles a rich & spicy smoked flavor
  1. Thoroughly wash the cucumbers and assemble the spices.
  2. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid.
  3. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
  4. Stir together the brown sugar, vinegars and water.
  5. Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
  6. Cover and chill for at least 24 hours for the fullest flavor. They will keep up to 3-months in the refrigerator.
Adapted from Organic Gardening, Aug/Sep 2010
Adapted from Organic Gardening, Aug/Sep 2010
The Plant Lady

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