The Best Small-Batch Icebox Pickle Recipe

This Icebox Pickle recipe is simple, quick to throw together, and easy to adjust for a smaller batch. It’s the perfect way to enjoy fresh cucumbers from the garden when you don’t quite have enough for a big canning day, or if you simply aren’t comfortable with canning yet.

I first started making Icebox Pickles when we had a small backyard garden at a little farmhouse we rented after moving back to Texas. I originally shared this recipe years ago on my old blog, and all this time later, it’s still my go-to pickle recipe when the garden is just beginning to produce.

Supplies:

• Small stock pot
• Mixing spoon
• Knife and cutting board
• Measuring cups and spoons
• Quart jars with lids (I prefer wide-mouth jars)

Ingredients:

See notes below for low-glycemic substitutions and variations.

• 10–12 pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 2 tablespoons pure salt
• 1 teaspoon sugar
• 1 large bunch fresh dill
• 4 heads garlic, crushed
• Coarse ground black pepper

How to Make Icebox Pickles

This recipe makes 2–3 quarts of pickles, depending on the size of your cucumbers.

1. Prepare the Cucumbers

Wash and slice your cucumbers, removing the blossom ends. We prefer ours sliced a bit thick for snacking, but you can slice them however you like. Set aside.

2. Make the Brine

In a small stock pot, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool to room temperature.

3. Fill the Jars

Add the sliced cucumbers to your jars, being careful not to pack them too tightly. Leave enough room for the brine, herbs, and seasonings to settle around the cucumbers.

4. Add the Herbs and Seasonings

Divide the dill, garlic, and pepper evenly between the jars. We love flavor, so I usually add 2 crushed garlic heads and two generous pinches of pepper per jar.

5. Pour in the Brine

Pour the cooled brine over the cucumbers until they are completely covered.

6. Refrigerate

Screw on the lids, gently shake to distribute the seasonings throughout the jar and place the jars in the refrigerator.

These pickles can be enjoyed right away, but they become even more flavorful after a day or two in the icebox. They’ll keep for several weeks in the refrigerator —but trust me, they never last that long!

Notes & Variations

• Any salt can be used, but I recommend Himalayan pink salt, Real Salt, or sea salt over iodized table salt.
• For a low-glycemic option, substitute the sugar with coconut sugar, honey or any sugar substitute of your choosing. The sugar can be omitted entirely, but I find that a small touch of sweetness balances the brine.
• Leave the dill whole or do a light rough chop. Dried dill can be used in place of fresh dill, but you’ll need much less. I suggest about 1 teaspoon per jar, or to taste.
• Garlic and coarse ground pepper can be adjusted to your liking. Whole peppercorns also work well.
• For spicy pickles, add red pepper flakes or fresh jalapeños.
• Thinly sliced onions are another delicious addition.

Read the original post from the old blog HERE!

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“For He satisfies the thirsty and fills the hungry with good things.” — Psalm 107:9

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