This weekend Little MK and I made refrigerator pickles. I searched and searched for a recipe but couldn’t decide between bread and butter or dill pickles. The Hubby and I also like a little spice to our pickles. However, Little MK does not. So I ventured to create a refrigerator pickle that all of us would like.
These refrigerator pickles are really easy to make and no canning is needed! Although, I did put my pickles into cans to give it a good seal. I should warn you, these pickles are probably unlike other pickles you have tasted because they are not a traditional dill pickle or bread and butter pickle recipe. They are more like between the two.
First Step: Clean our your container
You should use a container that seals well like a traditional can (like this) or an airtight container (like this). This will allow your pickles to last 3-4 weeks in the refrigerator. You also want to make sure they are cleaned with warm soapy water beforehand.
Second Step: Clean and cut up your cucumbers
I personally like making refrigerator pickles with mini cucumbers. See the ones I used in the picture below. I bought two packages.
I like to use my mandolin slicer when slicing cucumbers. We have this one here. You can also wedge your cucumbers if you prefer. I slice my pickles about 1/4 of an inch thick. See the picture below for reference.
Step 3: Add the spices to the Jars
This recipe makes two-quart size canning jars like these. To each jar add: 2 cloves garlic, 1/4 teaspoon peppercorns, 1/4 teaspoon mustard seed, 2 teaspoons dill seed (or 2-3 springs of fresh dill), and a pinch of red pepper flakes.
Step 4: Add your cucumbers to the jars
Next, add your cucumbers to the jars. You want the cucumbers to be packed in with very little room at the top.
Step 5: Make the brine
In a 2 quart saucepan add 2.5 cups of water, 1.5 cups of white vinegar, and 3 tablespoons of pickling salt. You can also use Kosher salt. Bring to boil.
Step 6: Add the brine to your pickles
Once the brine is boiling, carefully fill the jars to the top with the brine. Seal the jars and let cool on the counter. Once they are cool, transfer them to the refrigerator. Wait 24 hours before eating.
Here is the finished product. What do you think? Do you have a favorite refrigerator pickle recipe?
Easy Refrigerator Pickles
2lbs Kirby (mini) Cucumbers
4 Cloves of Garlic
1/8 tsp red pepper flakes
1/2 tsp peppercorns
1/2 tsp mustard seed
4 tsp dill seed (or 4-5 springs of fresh dill)
3 TBS pickling salt (or Kosher salt)
1.5 cups white vinegar
Clean out jars with warm soapy water.
Slice your cucumbers about 1/4 inch think. Place one half the the seasonings in one jar and the remaining half of the seasonings in the other jar. Pack the jars full of cucumbers.
Make the bring by brining water, vinegar and picking salt to boil in a 2 qt. saucepan. Once it has boiled, fill the jars to the top with the brine. Cover the jars and let cool on the counter.
Once cooled, put in the refrigerator. You can eat after 24 hours.