The Federal Farmhouse Refrigerator Pickles

It’s canning season and our garden has beginning to burst with cucumbers! Before moving to the middle (of nowhere) I had never canned a single thing in my life and the closest I had ever gotten to canning is when I opened up jam or pickles from the grocery store. But wouldn’t you know, I would end up learning from my “mom in the middle” a thing or two about canning and how to preserve things in the garden so we will have a taste of summer in the fall and winter to enjoy.

Kind of sorta interested in giving it a whirl yourself? Bring country living into your own home and let’s do it! Head to the store and grab these simple ingredients to make the best refrigerator pickles, according to my mom in the middle who is also a farmer’s wife. You’ll be so proud of yourself, and so will those who you share them with!

Happy canning!


6-8 Cucumbers

2C White Onion

10 Fresh Dill Weed

4C Apple Cider Vinegar

4C Water

16 Cloves Garlic

4TBS Kosher Salt

2tsp Granulated Sugar

2tsp Whole Peppercorn Medley

2tsp Whole Yellow Mustard Seeds

Optional: Pinch of Red Pepper Flakes


Pack pint-sized jars with sliced/speared/chucks cucumbers, onion slices, and dill sprigs. Leave a ½ inch of space at the top of the jar for liquid.

In a small pot heat vinegar, water, garlic, and spices until the mixture simmers and the salt and sugar are dissolved.

Cool the brine to warm. Fill the jars so everything is covered with the brine.

Close lid tightly and refrigerate for 24 hours before eating…IF you can wait!

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