I’m in a Pickle


We had a ton of cucumbers, so we decided to make refrigerator pickles today. I have to say, they turned out great. I found a recipe and of course, I had to change it. I adpated the Pop’s pickle recipe online. Mine are sugar free and totally delicious.

If you don’t have fresh grown cucumbers, get some at the store and give them a try. They will last up to 3 months in the frig.


1 pound medium cucumbers
2/3 cup blonde coconut palm sugar or brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons Japanese vinegar (any variety)
¾ cup water
3 cloves garlic, each cut in half
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 pinch dill seed
1 whole dried bay leaf


  1. Cut cucumbers into spears or slices and place in a 1-2 quart container or jar with a lid.
  2. In separate bowl, mix together coconut palm sugar, vinegars, water, garlic and seasonings until well combined.
  3. Pour vinegar mixture over cucumbers.
  4. Cover and chill. For fullest flavor, wait at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator.

Makes 2 quarts (about 18 servings)






One Response to “I’m in a Pickle”

  1. 1 lavI

    Oh yum . Can u send me some lol

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