This small-batch refrigerator ... pickles after a few days. If you want them sweeter or more garlicky, you can always add ...

If you love this recipe, check out my canned small-batch bread and butter pickles or my refrigerator sweet dill pickles next ... Combine granulated sugar, white vinegar, pickling salt, mustard ...

add the sugar, vinegar and dill and mix together. Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for ...

sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. Super-fresh vegetables work best. These dill pickles are ready to eat after 2-3 days.

Once opened, if they're in a can (think pickled beets), they last in the fridge for another five to seven days. If they're in a jar, they're good for one to three months. Even if they're not ...