We Can Pickle That!

by Kortney Campbell on April 4, 2012

A few weeks ago I picked up a huge bag of pickling cucumbers at our produce stand for $1. I decided to modify a recipe from a book that Alexander gave me for Christmas called “Jam it, Pickle it, Cure it” by Karen Solomon. There was a long list of spices that I didn’t have on hand so I went to Rollin’ Oats and stocked up at the bulk bin section for just a few dollars.

Alexander and I pickled our little hearts out and then sat down to watch an episode of Portlanida. Do you watch that show? It makes fun of everything that is “hip”, apparently including pickling. Here’s the clip we saw as soon as we were finished (It made us feel totally lame and totally awesome at the same time).

So anyways, these are refrigerator pickles so they only take 3 days to cure. That also means they don’t keep as long as canned pickles, but will keep for about a month and will be at their prime at 2 weeks. We didn’t seem to have a problem making ours disappear though. We ate a bunch then gave a lot of them away. Since we had enough pickles to make 4 jars full, we made a variety of shapes & sizes, slicing some into spears, keeping some whole and cutting others into rounds.

What You Need:

  • 3 clean pint jars (or whatever glass jars you have around)
  • 9 cloves of garlic, crushed
  • 3 lbs of cucumbers
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 Tbs yellow mustard seeds
  • 3 Tbs brown mustard seeds
  • 6 Tbs dill seeds
  • 3 Tbs black peppercorns
  • 6 tsp kosher salt
  • 1 1/2 to 2 1/4 cups distilled white vinegar


  1. Add 1/3 of cucumbers, garlic, spices & salt to each jar
  2. Fill each half way full of vinegar
  3. Top off  jars with cold water
  4. Seal with a lid & gently shake to dissolve salt & distribute spices
  5. Let cure for at least 3 days
  6. Enjoy!

Out of the 4, I made 1 jar without the cinnamon stick but I highly recommend using it. Somehow the sweetness evened out the bitterness of the vinegar. I also couldn’t find brown mustard seeds so I just used all yellow mustard seeds. Those were the only changes I made to this beautiful recipe.

Do you like pickles? What do you think about making your own?

About Kortney Campbell

I'm Kortney; a wife, natural mama and vegan in love with life, food and all things vintage! I've been vegan since December 2007, but have loved to cook & create pretty things since before I can remember. I started Vegan Housewives because I don't think you have to give up the joys of food when going vegan! I have a fondness for re-creating non-vegan recipes (especially my grandma's), making a healthier & animal friendly version so be sure to send me your favorite concoctions by clicking our "share a recipe" button - I would LOVE to veg-i-fy them!

  • { 4 comments… read them below or add one }

    Cara April 4, 2012 at 9:21 pm

    By working in and living outside of Portland, a lot of what is on Portlandia is hilarious and fairly true! I had planned on pickling cucumbers last summer, but didn’t get the chance. This summer, for sure!


    Lesley Jean April 19, 2012 at 6:10 pm

    Mercy! I have a set of those French flower canisters for sale in my vintage shop and after seeing this recipe and how precious the pickles look in there I am totally going to keep them and try this. Thanks, ladies!


    VeganHousewives May 3, 2012 at 3:33 pm

    We have a hard time parting with vintage gems too! Let us know how you like them!


    Emily Flippin Maruna July 26, 2012 at 8:49 pm

    I made these today. Thanks for the recipe! I’m a Portlander, so I thought it appropriate. :)


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