I love pickles…especially ones that are sour and sweet at the same time.   These refrigerator pickles are really easy to make.  They are crunchy, tangy and only take two days in the refrigerator to make.  They’re great on sandwiches and are one of the ingredients for my ultimate “WayneBite” burger.

Refrigerator Pickles
makes two 2-quart jars


3 Seedless Cucumbers, cut into 1/4” slices (or thinner)
1 med Sweet Onion, cut in half lengthwise and then thinly sliced
6 Garlic Cloves, sliced in half
1 sm Jalapeño, sliced
2 tbl Fresh Dill, chopped
2 tsp Mustard Seeds
2 tsp Black Peppercorns
1 1/2 tsp Celery Seed
2 cu White Vinegar
1 cu Cider Vinegar
1/2 cu Water
3 tbl Sugar
2 tbl Kosher Salt


Wash and dry two 2-quart mason jars. Fill each halfway with cucumber slices. Top the cucumbers with the onions, jalapeño slices, garlic, mustard seeds, peppercorn seeds and celery seed. Add the remaining cucumbers (or as many as possible). Pack them tightly to get in as many as possible without bruising them.

Separately, fill a medium saucepan with the vinegars, water, sugar and salt. Stir the mixture and bring it to a boil. As soon as it reaches a boil, remove the pot from the heat. Using a funnel, if available, carefully pour the hot mixture over the cucumbers until about an inch below the top. Place the top of the jars and let them cool for 30 minutes.

Place the cooled jars in the refrigerator for 2 days before opening and enjoying your pickles.