Refrigerador Dill Pickles


I’m not sure where my obsession with Dill Pickles came from, but what I can say is that it’s real and it’s here to stay. It’s very possible that the most excellent (exactly as Bill and Ted intended) song “Dill Pickle” by Glasgow, Scotland’s finest How to Swim has something to do with it! Perhaps we’ll never know. In the meantime, why not wrap your listening gear around that very song here (track 5) while reading this and in precisely the same way as if you make the pickles, you won’t be disappointed.

I have (so far) only found one place in Xalapa to buy pickling cucumbers and that is in Mercado Jauregui in the centre. It’s a bustling market full of fresh fruit and veg, tonnes of tacos, meat, fish and the creme de la creme of antojitos in all Xalapa. Possibly even the world! It’s a great place to shop and eat and a great way to get into the real heart of Mexico, the market place. The pic below was taken seconds before I (in my head) gave the guy a knowing fist bump while discussing my love for his cracking wee cukes, by the lovely @fabulouspoufs while she was wrestling with our two little ones. Nice work. I will hopefully be growing my own in the not too distant future, but for now, the ones here will do nicely.


Back to the pickles! The ease at which these are made is a brilliant motivation for giving it a go and once you’ve given it a go you’ll never buy pickles again from the shops. Although, in the end, it’s not the ease that will persuade you, it’s all about the taste. They’re crunchy, tangy, sweet and outrageously moreish, which is a fair bit more than I can say for shop bought soggers. Although saying that, I never had any issue with shop bought pickles until I gave these a go and I truly couldn’t believe the difference.

Give them a go and enjoy!

Makes –  2 x 800ml jars

Prep time – 20 mins
Cook time – 10 mins



– 6 Pickling cucumbers, small and roughly the same size
– 250ml white wine vinegar
– 75ml apple cider vinegar
– 820ml water
– 1 table spoon of light brown sugar
– 1 table spoon of coarse sea salt
– Fresh Dill
– Garlic (about 6 peeled cloves per jar)
– mustard seeds
– Chili’s (I’ve used chile de arbol seco but Jalapenos are also a great choice)




  1. Wash pickling cucumbers
  2. Slice into spears or rounds (or half and half)
  3. Peel cloves of garlic
  4. Set aside 2 bunches of dill
  5. Combine vinegar, water, sugar, and salt in a large pot and bring to the boil then turn off heat
  6. Sterilise jars
  7. Once jars have cooled enough to handle fill with cucumbers, garlic, dill and mustard seeds
  8. Pour over slightly cooled liquid and leave to cool
  9. Seal and refrigerate
  10. Ready in 1-3 days
  11. Enjoy!


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