Homemade refrigerator pickles are easy to make and don’t require canning! They’re great with burgers, sandwiches, or as snacks all summer long!
Honestly, I give people a lot of praise who preserve fresh vegetables and fruit through canning at home. It’s a great way to preserve food when you have an abundance in your garden or fresh from the market and to have available during the colder months.
Canning fresh fruits and vegetables is a rewarding hobby that I’ve yet to indulge in. Unfortunately, I don’t have the time or equipment (…yet!) to do so. For the time being I’ll stick with this recipe for refrigerator pickles- a quick and easy alternate to canning that tastes just as great and is ready after just one day in the refrigerator.
Food Preservation Technique
Fruits and vegetables produce ethylene gas, which is a plant hormone which regulates the plant’s growth and development. The result is the ripening of fruits and vegetables. The effect of ethylene gas on the fruit or vegetable results in changes in color, texture (softening), and other processes. For instance, an unripe banana is green, tough, starchy, and unsweet. Once the bananas start producing ethylene, the bananas skin turns yellow, the texture softens, and they become sweet and palatable.
For thousands of years people all around the world have explored ways to pickle food to delay, and even prevent, this process from occurring. This preservation technique has secured surplus food supplies for long winters and other times of need.
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Two Methods For Pickling
There are two methods for pickling: submerging produce in vinegar- a strong acid in which few bacteria can survive; or fermentation caused by a chemical reaction between the sugar in food and naturally present bacteria (one example is spicy Korean fermented cabbage, traditionally known as kimchi).
These refrigerator pickles are the ‘vinegar method’ or ‘quick pickling’ process. Vinegar, water, salt, and sugar are combined to make a brine. Vegetables or fruits are then submerged in the brine to preserve them.
What Ingredients Do You Need To Make These Refrigerator Pickles?
You only need a handful of ingredients, and very little preparation, to make these delicious refrigerator pickles. This flavor combination packs a punch, but you can easily eliminate any seasoning or add other flavoring to your liking.
- Cucumbers- small Kirby or Persian cucumbers work best for refrigerator pickles because of their size and small seeds. Other varieties can be pickled, but they tend to not stay crisp after pickling.
- Vinegar- I use classic distilled white vinegar to give these pickles that nice tang and also because it’s colorless. You can substitute with apple cider or red wine vinegar but be mindful it will change the color.
- Water- to dilute the strong vinegar taste
- Garlic- I love garlic pickles. I slice them in half, but you could slice very thin and eat them with the pickles.
- Sugar- the small amount of sugar helps balance out the tartness of the vinegar.
- Salt- Kosher salt or coarse sea salt are the best options for this recipe
- Seasoning- I personally love to use fresh dill, whole peppercorns, bay leaf, and chili flakes for slight heat. However, you can play and use whatever seasoning combination
How To Store These Pickles
The beauty of making refrigerator pickles is you can put them in any jar or container with a tight sealed lid. You don’t need to buy canning jars or special equipment. Also, this recipe works with any size and shape pickle you would like: halves, spears, round slices, or thin long oval slices.
How To Serve These Pickled Cucumbers
Whether on a burger, sandwich, or on top of a salad, pickles give any dish a great vinegary bite and crunch! These pickles are also a great snack on their own, and they’re a nice tangy addition to crudité boards.
Here are some other delicious meals that are easy to make this summer:
- Greek Orzo Pasta Salad
- Kale Caesar Salad
- Tomato Tart
- Fresh Mango Salsa
- Sweet Potato Salad (no mayo!)
- Strawberry Salad Dressing
Refrigerator Pickles
Ingredients
- 1 cup water
- 2 Tablespoons sugar
- 1 teaspoon Kosher or sea salt
- 1 cup distilled white vinegar
- 5-6 small cucumbers Kirby or Persian, cut into spears, rounds, or thin oval slices
- 12 fresh dill sprigs
- 4 garlic cloves peeled & halved
- 2 Bay leaves
- 3/4 teaspoon whole black pepper
- Pinch red pepper chili flakes optional
Instructions
- In a small pot heat the water, sugar, and salt until the sugar and salt dissolve. Note, the water just has to get slightly warm, don’t bring to a boil. Once the sugar and salt are dissolved, pour the mixture into a glass measuring cup to cool. Once it’s room temperature, place in the fridge to chill for an additional ten minutes.
- Meanwhile place the cut cucumbers in a glass jar or container with a tight sealed lid. You may need more than one container pending the size. Pack the cucumbers together tightly, but leave space for the remaining ingredients.
- Divide the fresh dill, garlic, bay leaves, whole black pepper, and chili flakes (if using) between containers.
- Remove the water from the fridge and stir in the vinegar. Carefully pour the liquid over the cucumbers until cucumbers are completely submerged. Cover, gently shake, and then refrigerate for 24 hours before enjoying.
Nutrition Facts
Don’t cut your cucumbers too thin, you want them to absorb the brine but stay crisp. For spears, I cut the cucumber into quarters, and for pickle rounds be sure they are at least ¼ inch thick. Be sure to leave space in the jars/containers so you can add the liquid. You can substitute the white vinegar for apple cider vinegar, or red wine vinegar but it will change the color and taste slightly. Substitute or add any seasoning you prefer. You can add mustard seed, coriander seeds, cumin seeds, thyme, or even some sliced onion. If you don’t like garlic or spice you can omit. Experiment with different flavor combinations!
How do you enjoy pickled vegetables? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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