Homemade Chocolate Ice Cream Pudding ~ Only 3 Ingredients! |

homemade ice cream

Homemade Chocolate Ice Cream Pudding ~ Only 3 Ingredients! |

I love homemade ice cream, but I hate how much work it is to make it!!  I can honestly say this is the easiest ice cream ever. If you want vanilla, it’s just two ingredients! Chocolate adds one more. Quick, easy, and sooooo yummy!

See it on Instagram!

The idea struck me to use dry instant pudding mix when ransacking my cupboard and not finding anything else that looked good. We had chocolate ice cream in the freezer, but that’s no fun. I wanted to make dessert with my little girl. Editor’s note: even though it literally took two minutes to mix up a batch, she still bailed on me. Ha, joke’s on her! I didn’t share. 😛

Repin on Pinterest!

I used my KitchenAid Ice Cream Maker Attachment because I have one, and I love it. No rock salt or anything needed with it. It’s pretty easy to use.  I also like to do things with reckless abandon, so I didn’t look up how to actually use it. I did read the manual the first time, but that was at least a year ago and I can’t remember what I did this morning. So, yeah, you should check your own ice cream maker’s manual for best results.

As for the value, the pudding package has a tag on it that says 49¢ and the sweetened condensed milk was 69¢ (off brand, probably from a “crash and dent” grocery store).  If you add in the milk, I still spent well under $1.50 for the whole pint of ice cream.  This stuff is better than Talenti which costs about $6 per pint!

Homemade Chocolate Ice Cream Pudding ~ Only 3 Ingredients! | @GimmieFreebies_Recipes
  • 2 cups milk (I used skim milk, but whipping cream, whole milk or 2% would work much better)
  • 1 can Sweetened Condensed Milk
  • ⅓ package chocolate flavored dry pudding mix
  1. Add all ingredients to bowl, stand mixer or ice cream maker and mix very well on medium-high setting for 8 minutes (approx.) until thoroughly mixed.
  2. Place in container and put in freezer to set.
  3. Enjoy!

Top 5 Super Bowl Recipes! Tasty Barbecue & Beverages

Big Cats Food Pairings

Check out these AWESOME Super Bowl recipes that will make your party rock!

The Golden Gate

The Golden Gate1.25 oz. Bulleit Rye
0.5 oz. blackberry syrup
2 dashes bitters
Add ingredients to an ice-filled rocks glass. Stir and serve.




Keep Pounding Punch

Keep Pounding Punch

Serves 25

*recipe created by Kevin Deidrich
750 ml. Bottle of George Dickel Rye
10 oz. Lemon Juice
5 oz. Ginger Syrup
15 oz. Sparkling Water
7 tbsp. Simple Syrup
Muddled Raspberries
Muddled Mint leaves

Mix ingredients in punch bowl, add muddled fruits, chill and serve with ice.


Dab On ‘Em Wings

Dab on 'Em WingsIngredients:

.3 cup Crown Royal Canadian Whisky®
.3 cup Honey
.25 cup Soy sauce
2 Tablespoons Thai chili sauce
1 packet (0.75-ounce) stir-fry seasoning
2 teaspoons crushed garlic
4 pounds chicken wing drumettes
3 scallions (green onions), finely chopped (optional)
.25 cup chopped peanuts (optional)

In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.

Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).


Orange Crush Punch

Orange Crush PunchServes 6

9 oz. CAPTAIN MORGAN® Coconut Rum
9 oz. Orange juice
6 oz. Cranberry juice
3 oz. Ruby red grapefruit juice

Combine all ingredients including Captain Morgan Coconut Rum in a pitcher and stir.


Bucking BBQ Bites

Bucking Bacon Bites*recipe created by George Johnson from The Comfort of Cooking

Chicken Recipe

Nonstick cooking spray
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 oz. (half pound) bacon, cut into thirds
1/2 cup Spicy Sweet BBQ Sauce (recipe below)

Instructions: Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray. Wrap each chicken piece with a small strip of bacon. Secure with a toothpick and place on the baking sheet. Brush with BBQ sauce. Bake for 15 minutes. Remove pan from oven, brush bites with more BBQ sauce, and return to oven. Bake for 15 more minutes. Serve warm.

Sauce Recipe:

1 1/2 cups brown sugar
1/2 cup chile sauce
1/2 cup Captain Morgan® Original Spiced Rum
1/4 cup low-sodium soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon ground dry mustard
Ground black pepper, to taste

Instructions: Combine all ingredients in a medium saucepan over low heat. Bring to a boil. Reduce heat and simmer 30 minutes, or until thickened as desired. Stir occasionally. Use immediately as you wish, or store in refrigerator until ready to use.


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Bacon, Egg & Potato Breakfast Bites Recipe

bacon egg potato bites_hero

Bacon, Egg & Potato Breakfast Bites Recipe

Muffin Pan Recipes are super popular, but this one is a little different. Rather than fork a bunch of chopped up stuff into a tin, you’re using big chunks (almost whole!) Like other bite-size meals made in muffin pans, they’re a great size and you can store them in the refrigerator for up to a week, then pop them in the microwave for a few seconds and take them to go!

Check out these yummy and EASY breakfast bites your whole family will love! You can substitute different ingredients too. Try with bacon or sausage, and add in more or different veggies. Get creative!

With just 3 main ingredients (you can add more if you’d like), these are the easiest and tastiest breakfast!


Bacon, Egg & Potato Breakfast Bites Recipe
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Get creative with your muffin pan and stop chopping! Use whole ingredients for an even easier take on this popular bake. Tasty and easy! Great to make ahead too! Just 3 ingredients!
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 6 potatoes, cut in half with a small section removed (I used a melon baller)
  • 12 eggs
  • 12 strips of bacon
  • peppers or veggies of choice (optional)
  1. Spray pan with non-stick spray
  2. Line pan with strip of bacon to form edge
  3. Set prepared potato inside
  4. Crack egg and carefully fill remainder of muffin well (hole)
  5. Salt and pepper to taste
  6. Bake at 425 for 30 minutes or until potato is fork-tender


bacon egg potato bites


Birthday Cake Puppy Chow Recipe + Chex Coupon

Birthday Cake Puppy Chow

Birthday Cake Puppy Chow

For those of you who do not know what Puppy Chow is, it is a yummy treat that is extremely EASY to make. It takes no time and you only need a few ingredients. While many people do many different things with their puppy chow, also referred to as muddy buddies, the main ingredients you’ll find in most of the puppy chow recipes are powdered sugar, Rice Chex cereal, and melted chocolate.

This birthday cake puppy chow recipe has a few extra ingredients to give it that birthday cake feel. It is perfect for parties, get togethers, or  just any occasion where you want to throw something together super quick.

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Here’s how to make Birthday Cake Puppy Chow:

You will need the following ingredients (you can find the measurements listed below on the recipe): Rice Chex cereal, White Chocolate Chips, Powdered Sugar, Birthday Cake flavored Cake Mix (OR yellow or funfetti cake mix), and sprinkles.


First, you’ll combine the powdered sugar and cake mix in a large container that also has a lid (this will make things very easy later on).

Cake Mix Sugar

Set the powdered sugar/cake mix mixture aside, and in a separate bowl, melt the white chocolate chips in the microwave. You can follow the instructions that came with your chocolate chips on melting it, or if it doesn’t have any, microwave the chocolate chips for 1 minute and then stir them. After that, you’ll keep microwaving the chocolate chips in 15 second intervals and stirring after each time until they’re all melted.

melted chocolate

Once you have your melted chocolate, get 5 cups of the Rice Chex cereal and pour it into the melted chocolate (or you can pour the chocolate over the cereal. whichever is easier for you. Also, if you find the chocolate is too thick add a little shortening or melted butter). Mix gently until all of the cereal is coated in white chocolate.


Once your is cereal is all coated, fold in the sprinkles.


Add the coated cereal to the powdered sugar/cake mix mixture you made first. Put the lid on the container and shake, shake, shake!! Get all the cereal coated. NOTE: You could also do this in a ziplock bag if you prefer that over a container.

shake shake shake

Once you have all of the cereal coated, you’re done! Time to enjoy!

puppy chow

Birthday Cake Puppy Chow @GimmieFreebies_Recipes
  • 1½ Cups Cake Mix (It can be Birthday Cake mix, Yellow Cake mix, or even Funfetti Cake Mix)
  • 5½ Cups Rice Chex Cereal
  • 1½ Cups White Chocolate Chips
  • ½ Cup Powdered Sugar
  • ½ Cup Sprinkles
  1. In a large container combine the powdered sugar and cake mix and then set aside.
  2. Melt the white chocolate chips in the microwave. Follow the instructions the chips came with, or if did not come with any, place the chocolate chips in a microwave safe bowl and heat for 1 minute. After you heat them for 1 minute, mix and then heat again in 15 second intervals,stirring after each time, until the chocolate chips are all melted
  3. Add the Chex cereal to the melted chocolate, or if you find it easier to just pour the melted chocolate over the cereal, do that. Stir gently, getting all of the cereal coated with the white chocolate. Once you have all the cereal coated, add the sprinkles.
  4. Add the cereal that you just coated with melted white chocolate and sprinkles to the large container with the powdered sugar/cake mix. Put the lid on the container and shake it to get the cereal coated with the powdered sugar/cake mix. (Note: You can also do this with a ziplock bag if you prefer. Just add the chex that has been coated with the chocolate to a ziplock with the sugar/cake mix and shake it).
  5. Once you've coated the Chex evenly, you're done. Enjoy!
  6. You can store extra puppy chow in a container or ziplock bag.

Patti LaBelle Sweet Potato Pie Recipe


Patti LaBelle Sweet Potato Pie Recipe

If you’ve noticed the trending topics on social media, you already know that Walmart Bakery has sold out of singer Patti LaBelle‘s infamous Sweet Potato Pie. If you don’t want to pay $60 for a pie on eBay, you can make your own!

It’s not hard, and so yummy! Who doesn’t love a good sweet potato pie?!

Plus, we include the SECRET to it’s amazing taste, which made fellow review blogger, James Wright, sing!

PHOTO: Patti LaBelle making sweet potato pie in 1999. Courtesy of Broadway Books, an imprint of Penguin Random House, LLC.
PHOTO: Patti LaBelle making sweet potato pie in 1999. Courtesy of Broadway Books, an imprint of Penguin Random House, LLC.

Ms. LaBelle got the recipe from her best friend and hairstylist Norma Gordon Harris. This pie has a thin layer of brown sugar on the bottom crust. This causes it to blacken and add flavor, as well as keeps the crust from getting soggy. This hearty pie tastes great, like sweet potatoes. It doesn’t have hints of other flavors like pineapple or raisins that sometimes get tossed into pies.


Patti LaBelle Sweet Potato Pie Recipe
Make at home recipe for hot Patti LaBelle Sweet Potato Pie, sold out at Walmart! Don't pay $60 on eBay, make it yourself. it's easy and so yummy it made a review blogger sing!
Recipe type: Dessert
Cuisine: American
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butter-flavored vegetable shortening*, chilled
  • ⅓ cup ice water
  • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
  • 8 tablespoons (1 stick) butter, melted
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, beaten
  • ¼ cup half-and-half
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Whipped cream, for serving (optional)
  1. CRUST:: Sift the flour and salt into a medium bowl. Add the shortening*. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about ⅛-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  3. FILLING: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle ¼ cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and ½ cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  7. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.


Reprinted from “LaBelle Cuisine.” Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.

* Always use shortening! If you want a tender, flaky pie crust, you have to use shortening. Some cooks make their dough with butter because they like the flavor, but it bakes into a crumbly crust—and with most pie lovers, flaky is the name of the game. My solution is to use butter-flavored Crisco. Like biscuits, pie crust shouldn’t be overworked. Handle with care. The chilled shortening and ice water will also help pie crust stay nice and flaky. – Patti LaBelle

Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}


Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

I put chicken in the slow cooker yesterday, and stared at it. lol! I’m so bored with food right now, I couldn’t think of anything to make! The weather is getting colder, so I’m craving comfort food. But, I’m busy and tired and don’t feel like cooking.

So, I wandered to the cupboard and stared at that stuff for a while. I saw the generic Rice-a-Roni and my mind wandered to recipes I’ve seen on Pinterest; I thought: Hey! That might work!!

Mustering up all my courage, I went for it!  First, I added water to the chicken in the Crockpot, then dumped in the flavor packet. I followed with the rice and vermicelli mixture and covered it. I set it to slow cook for 4 hours (my regular Crock-Pot doesn’t have a lot of settings, lol).

I stirred it twice, in that time. Twice. Not exactly hard work here, folks!

By late afternoon the house smelled AMAZING!  My family came out of the woodwork, asking when dinner would be ready. Then, at suppertime when it was ready, I uncovered it and stirred one more time. It was done, but how would it taste?

I was a little surprised at how incredible it tasted! There were just the right seasonings, and the rice mixture tasted — as my mom put it — “almost like stuffing”. I wondered if my family would think it was too done or too mushy. That’s a long time for rice to cook!  They did NOT think so; they loved it.

My husband had a good idea I think I’ll try next time: don’t add the rice and vermicelli right away. Wait, saute in a pan in oil until golden brown (as you would per the directions to make Rice-a-Roni). Then add it and let it soak up the goodness. That way it would be less cooked, a little crispier and a darker color. Don’t get me wrong, it was fantastic the way I did it. But, I think I’ll try the crispy way too. I like things crispy though! So, if you need super easy – just throw it all in and let it cook. If you want a little more crispy, you have that variation option as well.

I hope you love it like we did!

Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}
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Super easy Crock-Pot Chicken and Vermicelli Rice (Rice-a-Roni) in the slow cooker! You won't believe how great this tastes. The whole family will love it!
Recipe type: Dinner
Cuisine: American
Serves: 6-8
  • 2 lbs chicken, I used boneless, skinless chicken breasts
  • 2.5 cups water
  • 1 box Rice-a-Roni, I used chicken flavored and it was a generic version
  1. Add all to slow cooker and cook for 4 hours until done!
  2. Variation: add chicken, water and flavor packet, cook 3 hours. Brown rice in oil on stovetop and add for last hour of cook time.


Hot Caramel Apple Cider ~ Free Spooky Treats & Party Eats Halloween Recipes


Hot Caramel Apple Cider ~ Free Spooky Treats & Party Eats Halloween Recipes

Just in time for Halloween is Mr. Food’s Spooky Treats & Party Eats eCookbook – completely FREE! 🙂 This digital cookbook features 34 frighteningly delicious recipes that are easy and quick to prepare. You could definitely dazzle guests at a Halloween party with amazing food thanks to Mr. Food! You’ll be able to find recipes to entertain the taste buds of adults, teens and young children.

Get Your FREE Halloween eCookbook:

  1. Click the link above
  2. Enter your email address
  3. Search for the recipe book you want (this one is called Spooky Treats & Party Eats)
  4. Scroll down and click the red “Get Our Free eBook”

Like it? Repin it on Pinterest!


What You’ll Find Inside:

  • Halloween Drink Recipes: Spiderlicious Punch, Very Bloody Mary, and Hot Caramel Apple Cider (pictured, top)
  • Halloween Appetizers: Ghoulish Glazed Meatballs, Bloody Witches Fingers, and Graveyard Guacamole
  • Halloween Party Food Recipes: Spooky Shepard’s Pie, Jack O’ Lantern Chili, and Spaghetti Brains and Eyeballs
  • Halloween Treats: Pumpkin Patch Cheesecake, Spooktacular Cupcakes, and Trick-or-Treat Bars
Spiderlicious Punch
Mummy Dogs
Mummy Dogs
Spiderweb Cake
Spiderweb Cake

Each recipe is complemented with a photo of the final result in full color, so you know exactly how each one should turn out! The listed ingredients and directions are straightforward, and some recipes have short notes to help you make the most out of your spooky masterpieces.


Thanks Mr. Food Test Kitchen for the pics!

Sour Cream & Chives Cucumber Bites Recipe {Great After School Snack}


Sour Cream & Chives Cucumber Bites Recipe

Perfect after-school snack idea! Cucumbers are low in calories and high in good stuff. And, if you’re like me you have tons of cukes from your garden right now! They’re low-cost at the grocery store too. yay!

You can purchase low-fat or low-calorie sour cream if you prefer. I like to limit serving size and go for the good stuff, myself. 🙂 Whatever you do, this is a great way to get veggies in, and curb hunger between meals. You can even make this in a clean-eating and low-carb way to suit any diet plan! If you don’t feel like going to the effort to make the dressing, you could opt for creamy ranch dressing instead. Yum!

I love Top the Tater (see my Top the Tater recipe) in this, but there are lots of options besides that. You can mix a dry ranch dressing mix into sour cream (1 pack per 16 oz or a half pack for 8 oz), or use a pre-made chip dip. Just go easy on the dressing to keep this a healthy snack.


Sour Cream & Chives Cucumber Bites Recipe {Great After School Snack}
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Healthy, quick and affordable, and a great choice for after-school snacks or in-between meals. Filling and low calorie, low carbs and clean eating!
Recipe type: Appetizer
Cuisine: American
Serves: 4 servings
  • Cucumber, partially peeled, cut into thick rounds and seeds removed
  • Carrots, peeled, cut lengthwise (I used baby carrots)
  • Top the Tater, or Sour Cream and Chives, or Ranch Dressing
  1. Prepare cucumber by peeling whole, or peel stripes.
  2. Cut into thick rounds, remove seeds (I used an apple corer but a spoon works fine)
  3. Cut carrots into small pieces
  4. Spoon filling into hole in cuke, add carrot garnish




Texas Roadhouse Cinnamon Butter Recipe


Texas Roadhouse Cinnamon Butter Recipe

Yum! Just wanted to share. If you love Texas Roadhouse restaurants, you can make their to-die-for sweet butter at home!

I’ve seen this recipe online without honey, but it’s sorely lacking without it. Don’t forget the honey! 😉

Texas Roadhouse Cinnamon Butter Recipe
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Texas Roadhouse Cinnamon Butter Recipe
Cuisine: American
  • 2 sticks sweet creamy butter, softened
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 teaspoons cinnamon
  1. Whip together and use as a spread on rolls or bread


Fast & Easy Refrigerator Pickles Recipe {1 Hour}


Fast & Easy Refrigerator Pickles Recipe {1 Hour}

Whether you love bread and butter pickles, or sweet pickles, you will love how easy this recipe is!

I make my 1-hour refrigerator pickles sugar free with Stevia natural sweetener, so the whole jar is under 200 calories (that’s under 3 calories per slice or 15 calories per wedge!)  Adding the cup of sugar adds 773 calories, so Stevia is a great alternative!

My garden is doing great, and the produce just keeps coming! I planted two types of cucumbers: pickling and burpless. Some of us love pickles, although my stepson has coined the phrase “pickles are nasty!” lol

A few years ago I tried making refrigerator pickles for the first time. I was surprised how easy it is! Compared to the all-day affair of canning real pickles, this was a fantastic quick treat! You can enjoy fresh pickles in about an hour.

Now’s a great time to make 1-hour refrigerator pickles because of the abundance of fresh vegetables from the garden. That not only makes them available to those of us who garden, but it makes them available at better prices for those who shop farmer’s markets, local grocery stores and CSAs. Be sure to see my tip about buying cukes to pickle at the grocery store!

Although quick pickles like these are yummy, they’re not quite as tasty as canned pickles. And, they won’t keep as long.

Get creative! You can pickle any crisp vegetable, such as onions, peppers, carrots, green beans, cauliflower, shallots, asparagus, and of course cucumbers! I’m going to try zucchini, although they’d have to be harvested quite small to make that work, I think. You can even pickle eggs! I like to add in extra things for flavor. Typically I use pickling cukes and add in a few onions and peppers. It’s delicious!

After many attempts – some delish and some not-so-much – here’s my tried and true recipe for 1-hour refrigerator pickles!

TIPS to making the best pickles ever:

  1. Brine Recipe: Although I give an exact recipe, you can change it up however you want! The pickling brine consists of vinegar, salt, sugar and pickling spices.
    Vinegar: typically white vinegar is used, but you can also use cider vinegar, white or red wine vinegar, almost anything can be used (except balsamic vinegar). Depending on the recipe, you’ll use straight vinegar or you might dilute it with water.
    Brine wouldn’t be brine without salt. Salt helps to remove water from the veggies while promoting good, useful bacteria.
    Sweeteners can be changed up, from sugar to brown sugar or honey. I’ve also had great results using Stevia natural sweetener.
    Pickling spices: you can actually buy a product called “pickling spice” or you can buy the spices separately (or grow them yourself!) Pickling spices that can be used include mustard seed, dill seed, dill weed, bay leaf, turmeric, peppercorns, celery seed, cloves and garlic.
  2. Prepare your produce.
    Step one is choosing the vegetables you want to pickle. This goes all the way back to deciding what to plant in your garden! There are “pickling cucumbers” that make great pickles. Varieties you might see are “Kirby” or “Liberty” cucumbers. Compared to slicers which are tasty when eaten plain or with lemon pepper (not pickled), pickling cucumbers are usually less tasty, and they’re short, thick, irregular shaped, bumpy skin with white or black spots on them. If you want to pickle cucumbers but you don’t have a garden, do not buy cukes at the grocery store and try to pickle them! They’re coated in wax, and the brine will not soak in properly. You can buy unwaxed cukes at a farmer’s market or CSA.
    Step two is picking your produce at the best time. I recommend harvesting cucumbers when they’re less than 2″ in diameter, but that may vary depending on the type of cuke. The bigger around they get, the more seeds will develop. However, they’ve actually have created hybrid cucumbers that are “burpless” or, quite literally, they don’t make you burp. And of course, you can pickle many different types of veggies – not just cukes!
    Step three is washing and trim off any roots, ends or bitter peels (if you don’t want). Then slice or cut into the shape you want.
  3. Since you’re not preserving them for long-term storage, you can sterilize the jar in your dishwasher or by dipping in boiling water, but the typical canning process is not used in this recipe. Add your prepared veggies to the clean, dry glass container and pour boiling brine over it to cover completely. If you don’t have quite enough liquid, add cold water to cover. Leave a little headspace (room at the top of the jar left empty) so it can mix easily, but don’t worry about specific headspace since we’re not actually canning these in the traditional sense with a hot water bath.


Fast & Easy Refrigerator Pickles Recipe {1 Hour}
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Easy and fast 1-Hour Bread and Butter Refrigerator Pickles. Plus, a sugar-free variety with less than 5 calories per slice! Includes best cucumbers to pickle, and which vinegar to use and what not to use!
Recipe type: Condiment
Cuisine: American
Serves: 3 quarts
  • 6-10 pickling cucumbers, sliced thin or in wedges
  • ~ optional other veggies (e.g., onion, carrots, etc., see list)
  • 1½ cup white vinegar
  • ½ cup apple cider vinegar
  • 2 cups water
  • 1 Tablespoon Kosher coarse (or pickling) salt
  • 1 cup sugar or Stevia natural sweetener (great sugar-free snack!)
  • ½ teaspoon turmeric
  • ½ teaspoon celery seed
  • ½ teaspoon whole mustard seed
  • ½ cup fresh dill, chopped
  • 3 clean quart jars with lids
  1. Add all ingredients except veggies in a large pan, bring bring to a boil on stovetop.
  2. Prepare veggies and add to jars, leaving 1" headspace
  3. Add brine to jarred veggies (if not quite enough liquid, add water to fill completely, this will vary depending on how packed veggies are)
  4. Cover jars and turn over several times to mix.
  5. Place in refrigerator, turn jars to mix again in one hour. Then turn 2x daily to keep them mixed.
  6. I've heard they keep in fridge for 2-3 months. Mine never last that long!