Audrey’s Pickles – Recipe

Audrey's Pickles

Refrigerator pickle recipe
Servings 18


  • 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
  • 3 cloves garlic
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole mustard seed
  • 1 tsp fresh dill weed
  • 1 whole dried bay leaf
  • 2/3 C brown sugar
  • 6 1/2 Tbs white distilled vinegar
  • 6 1/2 Tbs white wine vinegar
  • 3/4 C water

Optional Additions

  • more fresh garlic
  • pinch of crushed red pepper
  • a few chopped jalapenos or a habanero
  • Ancho peppers will add a peppery boldness
  • chipotle chiles will give the pickles a rich & spicy smoked flavor


  • Thoroughly wash the cucumbers and assemble the spices.
  • Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid.
  • Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
  • Stir together the brown sugar, vinegars and water.
  • Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
  • 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

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