Living Homegrown

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LH 20: Making Pickles – The EASY Way

If you are craving homemade pickles but don’t want to actually ferment them, then this is the recipe for you…Refrigerator Pickles!

In this episode, I explain how the different types of pickles work and why I like this particular pickle recipe for beginners.

It’s great for kids to make too!




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


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!

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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


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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy®. For 9 years, Theresa was 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 sons and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.