How to Make Refrigerator Pickles without Mix

It’s easy to make refrigerator pickles from scratch.  You do not need to “can” them at all.

Bread and Butter Pickles

5 medium cucumbers or 8-10 pickling cucumbers (if larger cucumbers, slice thinly.  Smaller cucumbers can be cut in slices or cut lengthwise)
1 med. sweet onion
2 c. white vinegar
1 1/2 c. sugar
1/4 c. Kosher salt
1 tsp. tumeric
1/2 tsp. mustard seed
Wash cucumbers; slice them, put unpeeled cucumbers into a plastic container or jar.  Mix onion slices in with pickles.  Mix vinegar, sugar, salt and spices together and pour over cucumbers. Store in refrigerator for 24 hours before eating. Stir once in awhile. These will last for a very long time in your refrigerator. 


Garlic Dill Pickles

2 cups water
1/4 cup white or cider vinegar
1 tablespoon pickling salt (or salt without iodine and other properties added)
4 springs fresh dill or 1 Tbs dill seed 
1 garlic clove
1 tablespoon mustard seed (option)
pepper or chili flakes to taste
2-3 large cucumbers or 8-10 small cucumbers

Cook in a small saucepan vinegar, water, salt until boiling.  Remove from heat.  In a glass or plastic container, add cucumber slices, clove of garlic, dill, mustard seed.   Cover and put in the refrigerator.  Dill pickles can take a couple days to a week to be fully read depending on the size of the pickles.