Refrigerator Pickles

We made pickles with a grade 3 class and then sold them at our school bake sale. They used the funds for a field trip. This recipe makes sixteen 500 ml jars of pickles. Increase or decrease it as needed.

Prep time: About 30 minutes
Yield: Sixteen 500 ml jars

Extra items needed:

You will need sixteen 500 ml jars with tight fitting lids.
We put labels on our jars for storage and best before information

These pickles will keep for up to a week, in a sealed container in the fridge.

Ingredients:

3 litres of water
350 ml white vinegar
175 ml kosher salt or pickling salt (you cannot use regular table salt)
24 large sprigs of fresh dill
32 small pickling cucumbers *

Instructions:

1. Divide the water, vinegar, salt, and dill evenly between the jars.
2. Stir to combine.
3. Slice the cucumbers (2 per jar).
4. Add the cucumbers to the jars.
5. Put the lids on and close tightly. Gently shake the jars to combine the ingredients.
6. Refrigerate for at least 2 days before eating.

 

*You can use any type of cucumbers for making these pickles.