Fireman’s Best Ever Refrigerator Pickles

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the "Fireman's Best Ever Refrigerator Pickles Recipe," a delightful and tangy treat that will leave your taste buds craving for more. This simple yet delicious recipe is perfect for those who love the zesty crunch of homemade pickles. With just a handful of ingredients and a quick preparation time, these refrigerator pickles are a must-try for pickle enthusiasts. Whether you're enjoying them as a snack or adding them to your favorite sandwiches, these pickles are guaranteed to add a burst of flavor to any dish.

Keywords: fireman's pickles, refrigerator pickles, tangy, zesty, homemade

Fireman's best ever refrigerator pickles recipe details

Fireman’s best ever refrigerator pickles recipe, recipe Rating: 4.9
Number of votes:132

Flavor PACKED pickles that will set a three alarm off in the mouth of the most picky person for crunch and taste. This is a relatively simple recipe that works well either canned or in the fridge. Make sure you are starting with solid cucumbers as soft cucumbers will create mushy pickles.
Ready in: 1 day 3 hours

Ingredients

Serves: 36

• 6-7 firm cucumbers
• 1 pint white vinegar
• 1/2 cup sugar
• 1/2 cup pickling salt
• 1/2 teaspoon pickling spice
• 1/2 teaspoon celery seed
• 6 cloves fresh garlic
• 12 heads fresh dill

Preparation method

Prep: 1 day 2 hours | Cook: 30 mins | Extra time: 30 mins

1. Wash the cucumbers and place them into a bucket or sink with cold water. Coat and cover the cucumbers with ice and allow to chill for 2 hours before starting the brine.
2. Clean and sterilize a large ice cream pail for refrigerator pickles or six quart jars with lids for canning.
3. In a large pot combine water, vinegar, sugar, pickling salt, pickling spice, and celery seed, and bring to a rapid boil. Using a garlic crusher or the edge of a knife crush the garlic cloves and add them to the brine mix.
4. While brine comes to a boil, remove cucumbers from the ice water, trim and cut into spears, and place directly in the jars or the ice cream pail.
5. Add fresh dill to the top and bottom of the jars and fill with brine until brine is 1/4 inch from the top of jars.
6. Place lids and rings on jars and place in a pot of boiling water covering the lids at least 1 inch for 5 minutes. Remove and allow to cool.
7. For refrigerator pickles simply place in an ice cream pail and allow to sit for 24 hours before placing in the fridge.
8. Eat and Enjoy!