10 cloves garlic, peeled
2 cups white vinegar
6 tsp salt
1 Tbl Pickling Spice
12 pickling cucumbers, quartered lengthwise or sliced

When an abundance of summertime cucumbers presents itself, refrigerator pickles are a great way to make use of them. Fridge pickles have a shorter shelf life, but after you taste these, it won’t be a problem! How to make them? Easy! Just grab our Pickling Spice, and you’re on your way. How to use them? Well, if you haven’t eaten them all from the jar, pile them on Pulled Chicken Sandwiches or nestle on these Creole Cowboy Sliders.


1.Bring 4 cups water to a boil in a medium saucepan. Reduce the heat to a simmer and add the garlic. Cook for five minutes then add the vinegar and salt. Bring up to a boil to dissolve the salt. Remove from the heat.
2.In two 1-quart jars, divide the Pickling Spice. Remove the garlic from the hot brine and place 5 cloves in each jar. Then pack the jars tightly with cucumbers.
3.Bring the brine back to a boil and ladle it over the vegetables to cover completely. Let cool then place the lids on the jars and refrigerate.
4.The pickles will taste good in just a few hours, better after a couple of days. Keep these refrigerated. Consume or discard them within 14 days.

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