Artisan Champagne Vinegar Refrigerator Dill Pickles

In my father’s day, growing up on a farm in Manitoba, pickles were a necessary way of preserving your harvest.  These refrigerator pickles make the job easier.  A Chef Rachel recipe.

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Champagne Wine Vinegar


  • 10 – (3 to 4 inch long) pickling cucumbers
  • 2 cups water
  • 2 cups Sunshine Coast Olive Oil Co. Champagne Wine Vinegar
  • 1 Bunch fresh dill weed
  • 1/4 cup white sugar
  • 4 whole cloves garlic
  • 2 tablespoons kosher or pickling salt
  • 1 dried bay leaf
  • 1 teaspoon peppercorns
  • 1 whole hot chili, stem removed (optional)

In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns.  Bring to a boil over medium heat.  Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.  Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.