Refrigerator Pickles: A Quick and Easy Recipe for Crunchy Perfection

Something that always takes me back to childhood summers is a giant pail of pickles sitting in the refrigerator. Homemade refrigerator pickles are not only delicious but also incredibly simple to make. With just a few ingredients and minimal effort, you can create crunchy, tangy pickles that will elevate sandwiches, salads, and snack platters. During my first pregnancy, these were also a requirement on pizza, so do with them what you will. Closer to a bread and butter pickle (but BETTER in my opinion because they’re a little less sweet and a little more vinegary), these can easily be made into a dill or garlic dill pickle as well.

Ingredients:

– 1/4 cup water

– 1 cup apple cider vinegar

– 1 2/3 cups sugar

– 5 medium cucumbers (pickling cucumbers work best), sliced into rounds or spears

– 1 tablespoon salt

– 1 teaspoon whole mustard seeds

– 1 teaspoon celery seed

– small white onion, or 3 medium green onions from the garden

– Optional: fresh dill, garlic, red pepper flakes, or other spices to taste

Instructions:

1. Prepare the Cucumbers:

   – While the brine is cooling, wash and slice the cucumbers into rounds or spears. If using larger cucumbers, you may want to remove the seeds. Sprinkle the cucumbers with salt and allow to set for 1 hour.

2. Prepare the Brine:

   – In a saucepan, combine water, vinegar, sugar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium high heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool to room temperature.

3. Pack the Jars:

   – Rinse the salt from the cucumbers and drain any excess water. Pack the cucumber slices or spears tightly into clean glass jars. Add optional fresh dill, red pepper flakes, or any other desired spices between the layers of cucumbers for extra flavor.

4. Pour in the Brine:

   – Once the brine has cooled to room temperature, pour it over the cucumbers in the jars, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.

5. Seal and Refrigerate:

   – Tightly seal the jars with lids (these are my favorite lids!) and place them in the refrigerator. Allow the pickles to marinate for at least 24 hours before tasting. The longer they sit, the more flavorful they will become.

6. Enjoy Your Pickles:

   – After 24 hours, your homemade refrigerator pickles are ready to enjoy! They will keep well in the refrigerator for up to a month, developing more flavor over time.

Why Make Homemade Refrigerator Pickles?

Making your own pickles at home offers several advantages beyond just their delicious taste:

– Customizable Flavors: You can adjust the spices and seasonings to suit your taste preferences, making them spicier, more garlicky, or herb-infused.

– No Canning Required: Am I the only one who is afraid of canning? Unlike traditional pickling methods that involve canning, refrigerator pickles are quick and easy, requiring no special equipment.

– Fun Family Activity: Making pickles can be a fun kitchen project for the whole family, from slicing cucumbers to packing jars and tasting the final product. I *love* a good excuse to bring some science into a family discussion too, and fermentation is fun!

Homemade refrigerator pickles are a delightful way to preserve the crispness and flavor of fresh cucumbers while adding a tangy bite to your meals. Whether as a side dish, a sandwich topping, or a standalone snack, these pickles are sure to become a favorite in your household. So, gather your ingredients and jars, and start pickling your way to deliciousness today!

Happy pickling! 🥒