Introduction: Easy Fridge Pickles

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About: I love everything about food - eating it, watching food shows, trying new foods, reading about food and food history, etc. I don’t necessarily like to cook - I prefer to find hacks, shortcuts etc. to make goo…

Now that our local farmers market is open and selling cucumbers, I have to make fridge pickles. They are so good I can no longer eat store bought pickles. Plus they are so easy to make - the only issue is waiting for them!

Supplies

2 small cucumbers
White vinegar
Water
2-3 pinches salt
4 packets of Splenda (I prefer Splenda both for saving calories and that it dilutes well in cold water)
2 pinches of dill
2-3 pinches garlic powder
15-20 turns of a pepper grinder
Sprinkle of red pepper
1 bay leaf
jar with lid

Step 1: Cut Cucumbers to Size

Cut of ends of the cucumber and cut into four spears. The length of the cucumbers should be the length of the jar, leaving some room so that the liquid can completely cover the cucumbers. May need to cut a spear in half again to completely fill the jar and filling the jar tight is good.

Step 2: Add Fluids

Fill jar 1/2 way with vinegar, then the rest with room temperature or cooler water so that the cucumbers are covered.

Step 3: Add Dry Ingredients

Add salt, Splenda, dill, garlic powder, pepper, red pepper and bay leaf (no particular order).

Attachments

Step 4: Put on Lid and Shake.

Step 5: Refrigerate

At a minimum let refrigerate 3-4 hours. I prefer overnight myself. These pickles should last 1-2 months but that is unproven as they never last that long.