Refrigerator Pickles from Kratky Hydroponics

August 18, 2013  |  1 Comments  |  by Ben Czajkowski  |  Cooking, Gardening
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There are so few treats as delicious and satisfying, from the garden, as pickles. There’s just something about that SNAP!, as the first piece breaks off into your mouth.

Refrigerator Pickles from Kratky Hydroponics

I’m not talking nasty sweet pickles; I’m talking delicious dill and garlic refrigerator pickles. Sure, I could have canned them and then waited 6 months. I already have 4 jars of those under my kitchen island, and I am getting quite impatient for fresh pickles!

Thankful for my bountiful harvest of 12 cucumbers from a plant that I didn’t have to put in the ground, do much to care for, and learned an abundance from, the Boston Pickling Cucumber has been a true treat. Using the off-the-grid Kratky hydroponics method, I was able to make three packed jars of refrigerator pickles.

The recipe was easy and took only a few minutes. The longest point was the boiling and cooling off. All cukes are going to be different sizes. So, scale the rest of this recipe to your liking and needs. Here’s what I did:


  • 12 or so cucumbers for pickling
  • 3 old spaghetti sauce jars with good lids
  • 1 bunch of dill from the grocery store
  • 1 bulb of garlic, 3 cloves per jar
  • 1 TBSP coriander, cracked
  • 1 TBSP peppercorns, cracked
  • 2 cups white vinegar or apple cider vinegar
  • 2 cups water
  • 2 TBSP picking salt
  1. In a pot, mix the water, vinegar, and salt. Bring to a simmering boil. Boil til the salt is completely mixed.
  2. Scrub the jars with hot, soapy water. Or sanitize them per your regime.
  3. Clean the cucumbers thoroughly. Don’t skin them. What are you? A monster?
  4. Slice the pickles into whatever configuration you want: spears, slices, cubes, chunks, spirals, hearts…
  5. In the bottoms of the jars, pack in some dill. Scale to your liking.
  6. Add in the 3 garlic cloves and 1TBSPs of coriander and peppercorns, to each jar.
  7. Pack in those cucumber cuttings! Pack it tight. Don’t break them though.
  8. Add another layer of dill on top of the jar.
  9. Using a ladle and a funnel, or something similar, put the brine into the jars. Leave about 1/4 inch to 1/2 inch of head space.
  10. Tap the jars vigorously to shake loose any air bubbles. Add any more liquid that you might need.
  11. Bring the jars to room temperature.
  12. Put in fridge.
  13. Enjoy in about 48 hours. However, the longer they sit, the more delightful they’re going to be.
  14. ???
  15. Profit

Leave any recipe thoughts, comments, questions, tips, or tricks you might have in the comments!

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[…] made three jars of refrigerator pickles, and I look forward to enjoying them in a few days with my lunches. Nothing like fresh […]