Living Homegrown

- The Podcast -

Live farm fresh

without the farm®

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

LH 20: Making Pickles – The EASY Way

Welcome to Episode #20 of the Living Homegrown Podcast!

Now that it is mid-August, the weather is making my kitchen very hot. Too hot!  I just don’t feel like canning.

So this episode is all about beating the heat with…Refrigerator Pickles!  Yeah!

You learn:

  • The three different types of pickles you can make
  • What to do with small & large batches of cucumbers
  • The reason refrigerator pickles are the absolute best for beginners
  • Three advantages to making refrigerator pickles
  • My 10 best secrets behind amazing refrigerator pickles
  • A walkthrough of the recipe I use to make them

Resources & Links Mentioned:

Preserving Tomatoes WITHOUT CanningBlog post

Podcast Episode 7Different types of pickles

Pickled Asparagus RecipeBlog Post


Pickling Cucumber Seed Sources:

Renee’s Garden SeedsI like “Pickling – Endeavor”

Botanical Interest Seeds  – Some seeds are certified organic


Bread n’ Butter Refrigerator Pickle Recipe:

This makes 2 quarts of pickles. These are NOT processed in a canner and must be refrigerated and eaten within 1 month. Trust me, that is not a problem. They are so good, they usually are eaten up in a week!


  • 6 cups sliced pickling cucumbers, blossom end removed (about 2 lbs)
  • ½ – 1 cup sliced white onion
  • 3 cups white vinegar (at least 5% acidity)
  • 1 ½ cup sugar
  • 1 ½ tsp. pickling salt
  • 1 tsp. mustard seeds
  • ½ tsp. black peppercorns
  • ¾ tsp. celery seeds
  • ¾ tsp. turmeric
  • 4 garlic cloves – peeled

In a large glass jar, layer the cucumbers and onions (alternating the layers).

In a medium saucepan, combine remaining ingredients.

Heat to a simmer, stirring occasionally until the salt is dissolved. Turn off heat and pour the brine over the cucumbers.

Allow the mixture to cool on the counter for an hour and then transfer to the refrigerator. Wait three days and start eating! Keep all left overs in the refrigerator and use within one month.



Click here for the full transcript for Episode #20


For More About This Podcast Series:

Check out podcast Episode 00 to get:

  • The whole scoop on what this podcast series is all about
  • My background, experience & training
  • What to expect going forward

It’s like an audio “about” page for the podcast.


Thank you so much for listening!

If you liked this episode, I would love for you to help me spread the word.

There are three easy ways you can do that (listed below).

  1. Share this episode via the social media buttons below.
  2. Rate & Review this podcast episode over on iTunes. {I’d appreciate that!}
  3. Subscribe to this podcast on iTunes so that you never miss an episode.

Note: You can also listen to this podcast in Stitcher.

Have a Question?

Do you have a canning/homesteading question you’d like answered on a future podcast episode?

Ask me on my Ask Theresa page – It’s easy!


Tell Me…

Have you made refrigerator pickles before? Do you have a favorite recipe?

Enjoy this podcast?

Sign up for updates & receive my free Canning Resource Guide

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

Leave a Comment:

Your email address will not be published. Required fields are marked *