Culinary Institute of America Recipe
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Herbed Refrigerator Pickles

Herbed Refrigerator Pickle Recipe by the CIA - F



Makes 2 quarts

  • 2 1/4 cups apple cider vinegar
  • 2 1/4 cups water
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • 4 cloves garlic, crushed
  • 4 scallions, cut into 1-inch sections
  • 1/2 cup mint, on stems
  • 1/2 cup cilantro, on stems
  • 1 teaspoon red pepper flakes
  • 8 to 10 Kirby cucumbers cut into 1/2-in slices


  1. Combine the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring the mixture to a simmer and cook until the sugar is dissolved, about 3 minutes. Remove from heat and set aside.
  2. Divide the garlic, scallions, mint, cilantro, red pepper flakes, and cucumbers between two clean quart jars. Pour the brine over the ingredients, making sure it reaches the bottom of the jars and the cucumbers are fully submerged. Wipe the rims with a damp paper towel to clean them thoroughly.
  3. Cover and refrigerate overnight.

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