Cucumber-Dill Refrigerator Pickles

Fridge pickles can capture the classic, cucumber-and-dill flavor and crispness without the hassle of canning. Learn more at
If there was any doubt that I love pickles, it was dispelled when my first cookbook focused entirely on pickling. Even I explored some new-to-me flavors and foods for that book, some of which has since become personal favorites: Lime-Pickled Onions, Cultured Curtido (Cabbage Slaw), Zucchini Escabeche (Grilled and Pickled Zucchini), Fresh Pears with Lemon, Tepache (Fermented Pineapple Beverage), Sweet Vinegar-Pickled Eggs, Scratch-Made Sriracha, and more. But I always leave space in the fridge for simple, classic, cucumber-and-dill pickles.

In my Twice as Tasty column this week for the Flathead Beacon, I share one of my simplest and most straightforward pickling cucumber recipes that can be eaten in about a day (if you just can’t wait) but will keep for weeks in the refrigerator. It’s a great way to use less than a pound of pickling cucumbers, whose importance I also explain in the column, or make a couple of jars with a larger crop but without the hassle of canning.
Learn to make Cucumber-Dill Refrigerator Pickles


Spring Asparagus Pickles

Join me at two free pickling workshops this month. Learn more at
Pickling asparagus. Photograph by Andrea Getts.

As I note this week in my Twice as Tasty column for the Flathead Beacon, in my world, spring means pickling workshops. I’m offering two free workshops in the upcoming week: a virtual presentation and demonstration on March 6 and an in-person talk with samples on March 10. I hope you can join me. Learn more about these workshops in my column.
Learn to make Spring Asparagus Pickles

Ginger-Spiked Carrot and Apple Pickle

A flavorful pickle can add a bit of zing to many rich holiday mains. Learn more at
Pickles have been a holiday staple since I was a kid. A bowl of home-canned pickles always sat on the dinner table at gatherings. While we waited for guests to arrive, my dad would be sneaking Christmas cookies, but I’d be dipping the cute little serving fork into the pickle bowl. If we set the table too early, I could nearly empty that bowl before the doorbell rang.

The flavorful pickle I share this week in my Twice as Tasty column for the Flathead Beacon adds a bit of zing to many rich holiday main dishes and puts a splash of color on the table. It’s one of the 125 recipes you can find in my cookbook The Complete Guide to Pickling.
Learn to make Ginger-Spiked Carrot and Apple Pickle

Storing Pickles

Several tricks and tools will help you store pickled foods so that they stay fresh and crisp. Learn more at
Now that you’re eager to or have successfully made pickles from the recipes in my new cookbook, The Complete Guide to Pickling, where and how should you store them? I talk briefly about pickle storage in the book, but several more tricks and tools will help you keep your pickled foods fresh and crisp.

As I mentioned in my post about pickling hacks earlier this month, you need two basic tools to make and store pickles: a container and a way to cover it. To ensure your pickles and their container stay clean and fresh, inside and out, choose nonreactive containers and lids—in other words, ones made of glass, stainless steel, food-grade plastic, or silicone.

Sure, you can cap your pickles with old metal mayonnaise lids or reuse tin-plated canning lids and rings; I did this, and recommended this repurposing, for years. But both will rust and break down over time as the acid in the pickle brine eats away at them, leaving an unattractive sticky mess around the jar threads, on your refrigerator shelves, and even potentially on the underside of the lid, where it can flake down into the food. Instead, I now save those old lids for dry storage and have switched to nonreactive options for high-acid foods.
Read more about storing pickles