25 responses

  1. Jenelle
    July 31, 2009

    These look great! I made bread and butter pickles about a month ago and actually canned them. They were a huge hit and are gone already!

    We need some more pickles so I’m going to try these out this weekend.

    Jenelle

  2. Candi
    March 29, 2010

    Hi Jami – I’ve been reading some of your older posts regarding canning and preserving. I’m going to be trying my hand at pickles this year and loved this post in particular.

    I have a question…

    I’ve been saving Mt Olive pickle jars (and their lids) and was wondering if I can use these to make refrigerator pickles.

    Thanks!
    Candi

    sweetdarlin25(at)yahoo(dot)com

  3. [email protected]
    January 31, 2011

    can you leave out the sugar

    • Patricia
      February 6, 2014

      First visit to your site. Can these pickles be “fermented” or left out for a few days before they go in the fridge?

      • Jami
        February 6, 2014

        I haven’t tried that, Patricia – if you do, please let us know. :)

  4. Jami @An Oregon Cottage
    January 31, 2011

    Candi- Since these aren’t put in a canner, you can use any jar and lid combo you’d like!

    mfpikles- The little bit of sugar is just there to balance out the vinegar- go ahead and leave it out and see how you like it. You can really adjust this recipe to your own tastes, which is nice.

  5. Dawn’s Recipes
    July 20, 2011

    Thanks so much for the great instructions! I’ve never made my own pickles before, but I got cukes, garlic and dill heads from my CSA this week. Thought I’d give it a try. I can’t wait till they’re ready to eat! Here’s how mine turned out:
    http://www.flickr.com/photos/dawnsrecipes/5958202497

  6. Jami @An Oregon Cottage
    July 21, 2011

    Dawn- Beautiful photo! I love to see the peppers in there ’cause we like ‘em spicy. For some reason my pickles last year weren’t dilly enough, so I’m going to add more dill seed this year in addition to the fresh dill. Hope you like them!

  7. Dawn’s Recipes
    August 8, 2011

    Thanks! I’m still having a blast playing with this recipe. I’ve got 5 different batches going each with their own variation.

  8. Rose
    September 3, 2011

    Hi Jami,
    I only have a few cucumbers ready at a time, since I only planted a small cucumber batch. Do you think I could add cucumbers to the jar as I pick them, or would I have to heat up the brine again?
    Thank you!

  9. Jami @An Oregon Cottage
    September 3, 2011

    Rose- I have done this towards the end of the season and then waited a couple months after I was done putting in the last cukes and they were fine. I’m not sure if a “pickle connoisseur” would agree, but for us they worked! :-)

  10. Ellen
    August 6, 2013

    If you don’t have fresh dill heads, could you just use dill weed from a jar [plus everything else] and how much. Love everything on your website!

  11. Gay
    August 7, 2013

    Hi Jami,

    Do you have an extra fridge in which to keep your unprocessed pickles? I wouldn’t have room in my kitchen fridge to store that many quarts (which is about the same number of quarts of dills I do each year). I use two large heads of dill per jar + 2 large cloves of garlic but otherwise your recipe is very close to the one I use. Really enjoy reading about your garden : )

    • Jami
      August 7, 2013

      Yes, we have another fridge – just a small one is all that’s needed for the unprocessed pickled cukes and jalapenos we like. They are so crisp it’s worth it to us to keep the fridge. :)

  12. Melinda
    August 8, 2013

    Jamie,
    I have an abundance of jalapeños this year. I have a jar of pickled jalapeños (store bought) in the fridge. Do you think I can use the brine leftover from this for my fresh ones?

    Melinda

    • Jami
      August 8, 2013

      I’m sure you can try, Melinda – it will probably pickle them. Making a new brine isn’t hard, though, if you want to start fresh. But I know I’ve reused my brine in the past and it’s worked fine, so I’d assume it would be the same with the store bought.

  13. Joyce
    August 31, 2013

    I’ve been canning since the mid-90′s and I’ve never tried pickles. I have 4 quarts of these on our kitchen counter right now. Our 20 year old daughter walked in the kitchen and exclaimed, “Oh, those are so pretty!”. I just rolled my eyes and she replied, “No, like…Martha Stewart.” They’re not quite “Martha Stewart”, but I can’t wait to taste them anyway to see how they turn out! Thank you, Jami, for the recipe. :-)

  14. KCee
    September 6, 2013

    Can I use this same process/recipe for the green beans and keep them in the refrigerator instead of the whole canning process that you use on the Pickled Beans? I only plan on making a few jars so I know they’ll be eaten quickly.

    • Jami
      September 6, 2013

      You certainly can, though I never have just because I like green beans to be cooked. If you like them more raw (and crisp), then go for it!

  15. Kathy
    September 7, 2013

    Jami, I have some smaller extra cucumbers and thought I would try your recipe. Have you ever sliced them? I like mine in spears or rounds verses the whole pickle and was wondering if you have tried it this way, and if they stay crisp this way too?

    • Jami
      September 7, 2013

      I would think so, Kathy, since they aren’t processed, though I’ve never tried it. I did this year, though, as I had to slice up some bigger cucumbers to fit into the jars around the whole ones, so I’ll find out along with you ;)

  16. Mindy
    September 17, 2013

    I have a TON of cucumbers all of a sudden and they’re the really long ones. Almost like the English ones you see in the grocery store. I’m gonna try cutting them to length and making spears. I just need to make a run to Winco for the goodies. I’m excited!

  17. Kathy
    November 18, 2013

    Can the garlic dills be made then cold packed so they can set in the cupboard?

    • Jami
      November 18, 2013

      What does ‘cold packed’ mean, Kathy? If you mean turned upside down to ‘seal’ or anything other than water-bath canning, the USDA doesn’t approve that for safety and I don’t do it. That’s why I keep them in the fridge. :) If you want to keep in the cupboard, you need to can traditionally, though you can try low temp pasteurization to help retain some crispness (visit the USDA site for more info).

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