Canning intimidates me. I’ve been told many times that is SHOULDN’T…. but alas, I’m still intimidated.
Enter the refrigerator pickle.
We had a bumper crop of cucumbers this year and I didn’t know what to do with them. I learned about refrigerator pickles and I haven’t looked back. They are simple, quick and the best part is that they are delicious.
Easy and Delicious Refrigerator Pickles
Ingredients
1 cup white vinegar
1/4 cup sugar
3/4 tbsp kosher salt
1/2 tsp black pepper
1 tsp dill seed
1 bay leaf for each jar of pickles
1 small onion, sliced thin
4-5 cucumbers – sliced (I use this mandolin. It works great and is affordable.)
Directions
1. Combine the vinegar, sugar, salt, pepper and dill in a bowl. Mix well.
2. Divide the cucumbers and onions up between your jars.
3. Add a bay leaf to each jar.
4. Pour your vinegar mixture over the cucumbers.
5. Put your tops on and shake it up. You’re done. These will keep in the fridge for at least a month but I’ve heard of them keeping for much longer. I wouldn’t know, ours are gone well before the end of the month.
Can you use any cucumbers or do you need a specific breed?
Mary –
Great question! I know a lot of people are partial to “pickling” cucumbers but I just use whatever I’ve grown (which is usually a variety). They’ve always turned out great!
How many jars does this make? And what size jars? No water?
More great questions! Thanks for asking, Rebecca.
This recipe makes about 3 pint sized mason jars (depending on the size of the cucumbers) and no, no water.
Also, how long do they need to be in the fridge before you can eat them for full flavor?
Another great question, Rebecca! You can start eating them the day after you make them. They will continue to gain flavor for a couple of days thereafter.
I just tasted the batch I made the other day. They are delicious! Thanks so much for the super easy recipe. I am trying another batch with honey and apple cider vinegar.
Should the jars and lids be heated at any time during this process? Excited to try this!