I am a refrigerator pickles convert. I love pickles…always have, always will. I really love GOOD pickles, the more flavorful and fresh-tasting the better. And I’m not even just talking about cucumbers. I love just about anything that is pickled. But after trying refrigerator pickles I’m in love even more!
I truly did not know that you could make pickles without actually going through the canning process – either water bath or pressure canner. You can, but they are NOT shelf stable. They must be kept stored in the refrigerator at all times.
They will last for months in the fridge (though I’m not sure that’s possible since they’re more likely to get eaten long before that). I’ve been eating them with sandwiches, as a quick snack one at a time, and even thrown into salads.
Here’s the basic recipe I used. However, there are MANY variations you could use to experiment and make even more fabulousness! Replace the apple cider vinegar with white vinegar for a sharper taste. Mix up the veggies – add jalapenos, cauliflower, carrots, bell peppers, celery, and/or add fresh herbs like dill or thyme.
You could even skip the cukes and just use the other vegetables…the sky’s the limit to what you could do. Next time I plan to also use 1 teaspoon coriander seed and 1 teaspoon mustard seed and add some fresh dill. I’m going to try using less sugar as well for a kickier pickle.
- 1 Cup apple cider vinegar
- 2 Cups white sugar
- 1 Tablespoon salt
- 1 Teaspoon celery seed
- 6 Cups pickling cucumbers
- 1 Cup sliced onions (Walla Walla sweets are the best!)
I failed to get a picture of my cukes before I chopped them up, but you want pickling cucumbers if possible. They stay crunchier and generally taste better when prepared this way. Also, the fresher your veggies, the better the taste of your final product.
Step by Step (With Pictures)
Wash and chop your vegetables and place them in clean jars. I wash my jars and lids in hot soapy water before I add the veggies. I also did two different styles of cuts – one is slices for sandwiches and the other is spears so you can have a pickle on the side!
Combine the sugar, vinegar, salt, and herbs in a separate bowl and stir until the sugar is fully dissolved.
Pour the liquid over the veggies in the jars. The liquid should completely cover the veggies in the jar. Anything that sticks out wouldn’t pickle and that would be kinda gross!
Put on the lids and store those babies in the refrigerator. Now you just wait! (I recommend at least 48 hours, but about 7 days is better. The flavor just keeps getting better the longer they sit.)
Check out that yumminess!!