They take a few days in the fridge but oh so worth it! The first couple days it tasted too much like vinegar. Around day 5 they were perfect! Everyone in my house keeps grabbing them and the neighbors love them! I did not change a thing in the recipe except I needed a little extra liquid at the end to fill the jars.
No extra spices, salt or sugar. I have passed this recipe around already! Thank you so much. In the middle of making these but do not have any mustard seed on hand… has anyone made them without? Our family is loving this recipe. Its easy to make and delicious. My grandmother said it was the best part of her lunch. Thank you for sharing! Is it possible to freeze the jars of pickles?
Has anyone tried it do they maintain crunchiness when thawed? We ended up with a ton of cucumbers this year. You can freeze pickles, however, it does affect the texture a bit. They are much limper after thawing. Hope this helps! Thank you for this recipe! I liked it because there is less sugar then many recipes.
I did however make some adjustments. I added double the salt though the recipe is not too salty for those limiting their salt intake. I also added a bit more sugar. The brine was a bit short so when I doubled the recipe for my cucs, I made 3 times the brine. That worked out perfect. I also added more different kinds of spices just to try them put. This is the second time I have used your recipe. Thanks again. These are so delicious!! So happy I found this recipe, thank you!
I have a question! Is the onion necessary? It just adds another layer of flavor. Trying my hand at pickles — since my cucumbers went crazy this year. Looking at your best homemade refrigerator pickle recipe.
My question is can I use regular cucs for refrigerator pickles? Not sure if I know the difference between the cucumbers — just by size? You can use any type of cucumber you like. This recipe is excellent! I keep finding more reasons to love this recipe.
Looking forward to trying this! Can I use ground mustard in place of mustard seed? We were totally amazed at this recipe! These cucumbers made up 2-pint size jars of pickles and they tasted great! We have already put them on our hamburgers and just eaten them out of the jar.
Very good and we are so glad we tried it! First time making pickles. Did not disappoint! Love the flavor and bite that comes from the garlic and other spices. These are not the same as canning pickles, so they do need to be kept cold.
We made these and they turned out great! Just rub the spines off with your hands before eating or pickling the cucumbers. This has earned a place in my physical recipe book that will be handed down to generations to come!
Hopefully anyways. I made one jar and had my neighbors test them against Mrs. Wages packaged mix. Hands down winner was your recipe. These are absolutely fantastic. Thank you!!! I just made this recipe exactly as instructed and in a 1 pint jar, yet the liquid mixture only filled halfway. Doing a second batch of the liquid, minus garlic : since I ran out, so I hope it turns out okay. Hmmm… Is it possible your jars are larger than instructed, or your cucumbers smaller?
Yes, you can make extra brine to fill in the jar. Sorry for the confusion! Wow they came out great in 24 hours! Super crunchy…there is a strong aftertaste…maybe I overdid it on the salt!? Hi there! I would love to give this recipe a try, but I was curious if I could continue to add cucumbers to the brine in the fridge over a few days.
Our pickling cucumbers in the garden are coming out just a few at a time right now and I was hoping to get them in brine right off the vine. Any tips or suggestions are welcomed! I have used the same brine times as we finish up the pickles. For a spicy version that pleases all kinds. This is my absolute favorite pickle recipe!
I thought this recipe was great and was super simple. These are fantastic thank you! This worked great thank you! You get her recipe for FREE, simply by navigating to her site. Not even a sign up required. It was great after that. What a lame comment to leave. Also really? A dealbreaker?! Ads are a way for a creater to make a profit off their hard work so they can offer information for FREE.
This was my first time making pickles. Thank you!. Pingback: Pickling — My little journal. I was amazed at how good and how crisp these were! The only thing I would like to adjust is the sourness of the brine. Can anyone tell me how to make the vinegar brine a bit less strong and sour? Do I add more sugar or water and less vinegar? I really love this recipe. It makes me feel like I can really be a picklemaker!!
Yes, exactly. Also consider using celery seeds instead of peppercorns or mustard, that is a classic pickle additive — you will recognize the scent from the simmering broth.
Could this be used as a canning recipe? Why does this site never include measurements or quantities of ingredients? My pickles turned out ok but it was a lot of guessing. We include a full printable recipe at the bottom of each post with exact measurements. You can even use our servings slider to adjust the proportions of the ingredients as needed. Absolutely delicious and so easy and quick to make! Has anyone tried this recipe with distilled white vinegar instead of apple cider vinegar?
And next time definitely adding sliced, fresh jalepenos and thinking of pickling cloves of garlic which I love. Seems like a rather large oversight. Maybe a few days? I love the ease of refrigerator pickles. One thing I found to help keep them crunchy if they last that long is to put a black tea bag in the bottom of the jar before anything else. I remove the string, tag and staple if there is one. I also split open a thai chili and remove the seeds instead of the red pepper flake.
Different kind of heat. Thanks much. Thank you for this simple and perfect pickle recipe. I found your recipe and it seemed just right. I went heavy on the red pepper flakes and added about one halved jalapeno for every three or four cucumbers I quadrupled your recipe. The pickles came out quite spicy, just like I intended! Super crispy and flavorful! I have given them to my parents , neighbors and friends and they all LOVE them. Mee TOO! This was my first time making Refrigerator Pickles and these are delicious!
Perfect mix of tangy, salty goodness! I will definitely make these again! These were super simple to make and my family is a pickle loving family. Will be making these again! Pickles are one of my favorite snacks! These pickles are delicious! I made spears and slices, and both worked well with this recipe.
Super easy!! Great tasting, takes no time at all! Everyone including children absolutely love these pickles. No need to tweak the brine as long as you have enough to fill the jar. If not, you can use the servings slider in the recipe to adjust the recipe for a larger batch.
These turned out great. My son packs them in a cooler and takes to work. He said he could eat two jars a day! Could I sub it for honey or just leave it out. Thanks in advance. I was suprised how close they tasted to regular storebought pickles, but they have a stronger cucumber taste that comes through which makes them very unique tasting!
I have been trying several refrigerator pickle recipes, and this one is my favorite, hands down. It has more tang, and is less salty than other versions. I think it has perfect balance. And SO easy! Love this recipe! It is easy to follow and can be tweaked to the bit spicier side by adding more crushed red pepper or jalapeno peppers sliced. Great too that they are ready in 24 hours! Homemade pickles make great snacks for parties, items to trade at food swaps, or even bestow upon local friends as holiday gifts.
The other major branch of pickling involves fermenting also called brining. Think LES full-sour versus a half-sour. Have I lost you already? The only thing you will be required to do is try a batch of refrigerator pickles. Wash and cut up your vegetables and pack them into a clean jar.
Most refrigerator pickles have a relatively short storage life of just a few days. Unless you are in a risk group for food-borne illness, the following heat treatments can increase the shelf life of refrigerator pickles up to 1 month.
Cultures around the world pickle foods as a way to add interest to meals, as well as to preserve foods. Refrigerator pickles are a quick and easy preservation method that adds a refreshing accompaniment to almost any meal.
For more information about pickling and many other food preservation methods and recipes, see The Home Preserving Bible by Carole Cancler. I have been looking for a recipe for Refrigerator Pickled Baby Carrots, I know the recipe I used before did not have sugar in it. I am just trying to find one without sugar. The recipe I had before you have to wait 6 weeks before opening. I know the brine was boiled. Hi Marie, Thanks for your question. You should usually use refrigerator pickles within 1 month.
Naturally fermented pickles made with just salt and water, then fermented at room temperature for weeks can be stored longer. In a large pot quarts , blanch carrots in boiling salted water 4 quarts water, 2 tablespoons salt for one minute. Drain carrots and rinse under cold running water. Knowing how long a pickle will stay good for can be tricky. Luckily a little bit of understanding how a pickle is preserved can help us understand how long that pickle will last.
I find making my own pickles incredibly rewarding. Taking fresh ingredients and preserving them for a later date means you can enjoy seasonal produce throughout the year.
Just how long does a pickle last though? If you are making a pickle yourself I always like to use a good recipe from a trusted and knowledgeable source. They almost always have a shelf life and storage method stated at the start or the end of the recipe. Refrigerator pickles are made with vinegar and sometimes sugar and salt. They are intended to be stored in the fridge and in most cases will only last 2 — 4 weeks. Canned vinegar pickles are made with higher proportions of vinegar, salt and sugar.
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