Refrigerator Pickles: A Quick and Easy Guide to Deliciousness

Craving a crunchy, refreshing snack? Look no further than refrigerator pickles! This easy recipe requires minimal effort and yields a flavorful treat perfect for burgers, sandwiches, or simply enjoying on their own.

Why Choose Refrigerator Pickles?

  • Effortless: Unlike traditional canning methods, refrigerator pickles require no special equipment or complicated steps.
  • Crisp and Flavorful: These pickles boast a satisfying crunch and a delightful dill flavor, rivaling the taste of store-bought options.
  • No Risk: Skip the potential risks associated with canning and enjoy peace of mind with this safe and simple method.
  • No Cooking: This recipe is perfect for hot summer days, as it requires no stovetop cooking.

Ingredients:

  • Kirby Cucumbers: These small, bumpy cucumbers are ideal for pickling, yielding crisp results. Mini or Persian cucumbers can also be used.
  • Fresh Dill: The essential ingredient for classic dill pickles, adding a refreshing and aromatic flavor.
  • Mustard Seeds: These tiny seeds add a subtle bite and complexity to the pickle brine.
  • Coriander Seeds: Offering a citrusy note, coriander seeds enhance the flavor profile of the pickles.
  • Garlic: Optional, but highly recommended for adding a pungent and savory touch.
  • Water: Used to create the brine, drawing moisture from the cucumbers.
  • White Vinegar: A simple and effective acid for pickling, providing a tangy flavor.
  • Kosher Salt: Essential for drawing out the cucumbers’ moisture and creating a flavorful brine.

Instructions:

  1. Slice the cucumbers: Using a mandoline or sharp knife, thinly slice the cucumbers into rounds for even pickling.
  2. Layer in a jar: Pack the cucumber slices into a clean jar, layering them with dill, seeds, and garlic (optional).
  3. Prepare the brine: Whisk together water, vinegar, and salt until the salt dissolves completely.
  4. Pour the brine: Fill the jar with the prepared brine, ensuring all the cucumbers are submerged.
  5. Refrigerate and enjoy: Close the jar tightly, shake well, and refrigerate for at least 2 hours. For the best flavor, let the pickles sit for a full day before enjoying.

Recipe Variations:

  • Vinegar Options: Experiment with apple cider vinegar or rice vinegar for a unique twist on the classic flavor.
  • Spice It Up: Add black peppercorns, crushed red pepper flakes, or sliced jalapeños for a spicy kick.
  • Pickle Spears: Cut the cucumbers lengthwise into quarters for a spear-shaped pickle.
  • Sweet Pickles: Warm the water and vinegar, then whisk in sugar and salt until dissolved. Adjust the sweetness to your preference.

Storage Tips:

  • Refrigerate: Store the pickles in the jar for up to a week, using a clean utensil to remove them.
  • Freezing: Avoid freezing refrigerator pickles, as they may lose their texture.

Serving Suggestions:

  • Sandwiches: Add a tangy crunch to BBQ sandwiches, burgers, or veggie burgers.
  • Salads: Dice the pickles and add them to pasta salads or creamy salads like potato salad.
  • Burgers and Hot Dogs: Top your burgers and hot dogs with pickle slices for a classic flavor combination.

Tools to Make the Recipe Easier:

  • Jars: Repurpose clean jars from pickles, pasta sauce, etc., or invest in dedicated pickling jars.
  • Cutting Board: Choose a non-porous cutting board to prevent flavor absorption.
  • Mandoline Slicer: This tool ensures even slices for consistent pickling.

Recipe Tips and Tricks:

  • Avoid Garden Cucumbers: Opt for Kirby, English, mini, or Persian cucumbers for the best pickling results.
  • Use Kosher Salt: Avoid iodized table salt, which can impart an unpleasant flavor.
  • Discard When Necessary: While technically safe for a week, discard the pickles if they smell off, taste bad, or begin to ferment.
  • Label the Jar: Date the jar to keep track of the pickle’s freshness.

This refrigerator pickle recipe is a simple and satisfying way to enjoy a delicious homemade treat. With minimal effort and a short wait, you can have a jar of crunchy, flavorful pickles ready to elevate your meals and snacks. So, grab your cucumbers and get pickling!

Additional Information:

  • Prep Time: 10 minutes
  • Total Time: 1 day, 10 minutes
  • Servings: Varies depending on the size of the cucumbers and jar used
  • Calories: 166 per serving
  • Nutrition: Contains carbohydrates, protein, fat, fiber, sugar, vitamins A and C, potassium, calcium, and iron.

Frequently Asked Questions:

  • What’s the difference between refrigerator pickles and regular pickles?

Refrigerator pickles are not processed through canning, making them shelf-stable and requiring refrigeration. They are also not fermented.

  • How long before refrigerator pickles are ready to eat?

After 2 hours, they are lightly pickled and edible. For full flavor, wait 24 hours.

  • Are refrigerator pickles fermented?

No, they are not fermented. Discard them if they begin to ferment in the refrigerator.

  • Do pickles get better the longer they sit?

Yes, up to a point. After that, their quality and flavor start to decline.

  • Are homemade refrigerator pickles safe?

Yes, as long as you use clean jars and utensils to handle them.

Related Recipes:

  • Crisp, refreshing cucumbers are always a treat!
  • Sushi Bowl
  • Seafood Salmon Bowl
  • Avocado Salad

Enjoy the deliciousness of homemade refrigerator pickles!

How to Make the Best Refrigerator Pickles

  • Kirby Cucumbers. Those are the small/medium-ish ones with the bumpy skins. Sometimes you’ll see them labeled “pickling cucumbers. ” Mini or Persian cucumbers work too. Small cucumbers are ideal because they produce crunchy, crisp pickles.

Market Swap

Cucumber slices aren’t the only foods you can pickle at home: carrots, green beans, asparagus, and more If you have any ramps or garlic scapes from your CSA box and are unsure what to do with them, pickle them!

  • Fresh Dill. Because dill pickles are the best pickles!
  • Mustard Seeds. Psst—the pickled mustard seeds are also delicious! Crush them with a mortar and pestle to serve with baked pork tenderloin, or add them to dressings.
  • Coriander Seeds. Because of its citrusy flavor, coriander gives these refrigerator pickles a zesty touch.
  • Garlic. I highly recommend adding the garlic, but you do you.
  • Water. Since the brine’s salt will extract moisture from the cucumbers, you don’t need to add much.
  • White Vinegar. Nothing fancy here. Simple is best for these easy pickles!.
  • Kosher Salt. Since most people don’t always have pickling salt on hand, I created this recipe using kosher salt, which is more widely available.

how long does a refrigerator pickle last

  • Slice. Cut the cucumbers into thin rounds. This is easy on a mandoline.

how long does a refrigerator pickle last

  • Layer. After packing the cucumbers into the pint jar or jars, arrange the garlic, seeds, and dill on top.

how long does a refrigerator pickle last

  • Brine. After whisking the vinegar, salt, and water together, transfer the mixture to the jar(s).

how long does a refrigerator pickle last

  • Refrigerate. After closing the jar and giving it a good shake, chill it while periodically shaking it. Refrigerator pickles keep for two hours, but a full day is ideal for optimal consumption. ENJOY!.
  • Change Up the Vinegar. To make pickles, you can also use rice vinegar or apple cider vinegar. A great Asian-inspired pickle can be made with rice vinegar, especially if you add some ginger slices.
  • Try Different Herbs and Spices. This recipe for refrigerator pickles gives you that traditional pickle flavor, but feel free to substitute other ingredients if you have any on hand. To make it simpler, you can also purchase a packet of pickling spices.
  • Spicy Pickles. If you like your pickles hot, you can add sliced jalapeño peppers, crushed red pepper flakes, or black peppercorns. (The pickled jalapeños are also fantastic on burgers and tacos!).
  • Pickle Spears. Refrigerator pickles are as diverse as store-bought pickles in terms of their shapes and sizes. Quarter the cucumbers lengthwise to make pickle spears.
  • Sweet Pickles. You’ll need to warm the water and vinegar. Whisk in the sugar and salt until they’re dissolved. You can use as little as one tablespoon of sugar or as much as three or four. The amount of sugar you use is entirely up to you. As you proceed, taste the brine to determine the desired level of sweetness.
  • To Store. Keep pickles in the refrigerator for up to a week; make sure to take them out of the jar using a clean fork or other utensil.
  • To Freeze. Refrigerator pickles should not be frozen.

how long does a refrigerator pickle last

Easy Fridge Pickles | Preserving the Harvest

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