2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Mom’s ‘Fridge Pickles

I grew up eating these crunchy, not-too-sweet pickles. They’re great just to snack on or served with a sharp Cheddar or Swiss cheese. In the summertime, I layer them on tomato sandwiches, and they’re a must with Peter’s All World Burgers. You want to make them with Kirby cucumbers because the seeds are small and the cucumbers are naturally crisp.

Makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small Kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8-inch-thick rounds
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

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  1. […] following me on Twitter or Facebook. Thanks for Living the Life with me!This simple yet delicious Fridge Pickle recipe is courtesy of Sara Foster of Foster’s Market in Chapel Hill, NC. Sara is a close friend of […]

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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm