February 16, 2024Review Recipe
Table of Contents
- What Are Refrigerator Pickles?
- Refrigerator Pickle Recipe ingredients
- Fridge Pickles Substitutions And Additions
- How To Make Homemade Refrigerator Pickles
- How To Serve Spicy Homemade Refrigerator Pickles
- How To Store Fridge Pickles
- You Will Love These Simple Refrigerator Pickles
- Refrigerator Pickles FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
Crunchy refrigerator pickles are the best way to make pickles without having to can them, and they last for weeks in the fridge, so you can always have a snack or side dish on hand. These pickles are tangy and sweet, simple to make, and you can customize the flavor to your liking.
What Are Refrigerator Pickles?
Refrigerator pickles are preserved in vinegar but are not processed using a water bath. They must be stored in the refrigerator, or they will spoil.
Refrigerator Pickle Recipe ingredients
Refrigerator pickles have a unique taste that is sure to delight anyone’s palate. They have the classic crunchy texture of regular pickles but are slightly sweeter because of the brine solution used for refrigeration.
With a subtle sweetness and an unmistakable tang, refrigerator pickles will add depth and flavor to hamburgers, salads, or sandwiches.
To make this easy recipe, you’ll need:
- 3 cups of white vinegar
- 3 cups of granulated sugar
- 1 tablespoon of kosher salt
- 2 tablespoons of pickling spice
- 6 dried red chilis, optional
- 6 sprigs of fresh dill
- 1 pound of Kirby cucumbers (pickling cucumber), cut into spears, about 4 small cucumbers
- 1 cup of sliced yellow onion
It is important that you are using the correct type of fresh cucumbers for this easy recipe; otherwise, you will end up with soggy pickles.
Fridge Pickles Substitutions And Additions
CUCUMBERS: If you can’t find pickling cucumbers, you can use English cucumbers or Persian cucumbers. Each type will slightly alter the texture and flavor, but all will result in delicious pickles.
Additionally, you can try experimenting with other crunchy veggies like zucchini, carrots, or green beans to create a unique blend of refrigerator pickles.
CHILIS: Feel free to leave out the dried red chili or substitute ½ teaspoon of crushed red chili flakes in each jar instead.
VINEGAR: While white vinegar is commonly used in this recipe, you can substitute it with apple cider vinegar for a slightly milder and fruitier taste.
If you prefer a tangier kick, go for red wine vinegar or rice vinegar. Keep in mind that using balsamic vinegar might drastically change the flavor profile, so it’s best to avoid it in this recipe.
GARLIC: Add an extra layer of flavor by including minced shallots or red onions alongside the garlic. If you prefer a milder garlic taste, roast the garlic before adding it to the brine, as it will lend a sweeter and nuttier profile.
DILL: Fresh dill is fantastic, but dried dill works as a worthy substitute. You can also experiment with other fresh herbs like thyme, rosemary, or oregano to create your own herb-infused pickles.
How To Make Homemade Refrigerator Pickles
Making refrigerator pickles is a great way to infuse your favorite flavors into crunchy cucumbers.
Making them requires nothing more than slicing up the cucumbers, mixing them with salt and other seasonings in an airtight jar, and then covering the mixture with brine.
The mixture needs to sit for a few days for the flavor to infuse, but you can enjoy the finished pickles right away.
You can make a batch of fridge pickles with these easy steps:
STEP ONE: Add the white vinegar, sugar, salt, pickling spice, and red chilis to a medium saucepan.
Bring the ingredients to a simmer, stirring constantly. Let simmer for 1 to 2 minutes until the sugar is dissolved completely.
The pickling brine mixture will become clearer once all of the sugar is dissolved.
STEP TWO: Let the vinegar brine mixture cool completely to room temperature before adding it to the jars.
STEP THREE: While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars.
OUR RECIPE DEVELOPER SAYS
The wide-mouth jars make it easier to fill than the canning jars with a narrower opening.
STEP FOUR: Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.
Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed.
How To Serve Spicy Homemade Refrigerator Pickles
Refrigerator pickles are a quick and tasty condiment that can make a meal instantly more pleasing. The tart, vinegary flavor pairs nicely with many dishes.
They also make interesting snacks when served with a simple cheese plate, olives, and crackers.
These sweet and tangy pickles are the perfect pickle to enjoy on sandwiches or subs. Add them to our party sub or fried chicken sandwich for two great recipes that would be made even better with pickles.
Of course, you could also just snack on them right out of the jar!
How To Store Fridge Pickles
Let’s have a look at how to store them properly so you can enjoy their freshness for as long as possible.
IN THE FRIDGE: Keep the homemade pickles in the jar tightly covered. The pickles are not processed in a water bath, so please store them under refrigeration.
Label your jars so that you know how long you have to enjoy them.
IN THE FREEZER: We do not recommend storing these spicy refrigerator pickles in the freezer. They are best stored in the fridge and consumed within a month.
You Will Love These Simple Refrigerator Pickles
Satisfy your pickle craving with this zesty refrigerator dill pickle recipe. No canning or processing is required, so this recipe makes it quick and easy to whip up a batch of refrigerator pickles to keep in the fridge to satisfy a craving for a crunchy snack.
Refrigerator Pickles FAQs
These crisp pickles, based on a vintage recipe, are tangy and sweet. The sweet-tart flavor of the pickle spears is the perfect accompaniment to hearty sandwiches and party subs.
The jar of pickles will last for about a month in the refrigerator.
Refrigerator pickles are a great way to use up an abundance of cucumbers. You don’t need to worry about canning them in a water bath. You just make a syrup using simple pantry ingredients and pour it over the pickles.
You can slice the cucumbers instead of cutting them into spears to make pickle chips. You can also add fresh garlic cloves to each jar if you like garlic-flavored pickles. Slightly smash the garlic cloves before adding them to the jar.
This easy refrigerator pickles recipe is not designed to be used for pickles that are being canned.
Refrigerator pickles are preserved in vinegar, but they are not processed using a water bath. They must be stored in the refrigerator or they will spoil.
Canned pickles, on the other hand, are processed with a water bath and are shelf-stable, meaning they don’t have to be stored in the fridge.
Refrigerator pickles can keep in the fridge for around 2-3 months.
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- Cast Iron Banana Bread
- Dill Pickle Chex Mix
- Pickled Cucumber Salad
- Chili Recipe
- Baked Ham and Cheese Sandwiches
- Fried Zucchini
- Cream Cheese Pinwheels
- Asian Cucumber Salad
- Cucumber Sandwiches
- Air Fryer Zucchini
Refrigerator Pickle Recipe
- 3 cups white vinegar
- 3 cups granulated sugar
- 1 tablespoon kosher salt
- 2 tablespoons pickling spice
- 6 dried red chilis, optional
- 6 sprigs fresh dill
- 1 pound Kirby cucumbers, pickling cucumber, cut into spears about 4 small cucumbers
- 1 cup sliced yellow onion
- Add the white vinegar, sugar, salt, pickling spice, and red chilis to a medium saucepan. Bring the ingredients to a simmer, stirring constantly. Let simmer for 1 to 2 minutes until the sugar is dissolved completely. The mixture will become clearer once all of the sugar is dissolved.
- Let the mixture cool completely before adding it to the jars.
- While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars.
- Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.
- It is important that you are using the correct type of fresh cucumbers for this easy recipe; otherwise, you will end up with soggy pickles.
- The wide-mouth jars make it easier to fill than the canning jars with a narrower opening.
- Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed.