Last updated on
Fridge Pickles
Crisp, tangy, and sweet, fridge pickles are packed with flavor. The perfect topping for sandwiches or to eat straight from the jar.
Jump to Recipe
Table of Contents
Quick and easy to make, fridge pickles are packed with delicious flavors. Refrigerator pickles are crisp and zesty, plus they don’t require any special equipment.
MORE RECIPES: Pickled Cucumber Salad | Fried Pickles | Dill Pickle Pasta Salad
Easy refrigerator pickles are an easy way to use up all of your homegrown cucumbers. These refrigerator pickles are tangy and sweet, the perfect accompaniment to hearty sandwiches and party subs.
With this refrigerator pickles recipe, you don’t need to worry about canning pickles in a water bath. Instead, you just make a syrup using simple pantry ingredients and pour it over the pickles.
No-cook refrigerator pickles have a sweet-tart flavor that is great at any outdoor cookout or picnic. Of course, you don’t need a reason to just enjoy a snack of fridge pickles straight from the jar.
Fridge Pickles Ingredients
- Vinegar - white vinegar
- Sugar - granulated sugar
- Salt - kosher salt
- Pickling spice
- Chilis - dried red chilis, optional
- Dill - sprigs of fresh dill
- Cucumbers - Kirby cucumbers (pickling cucumber)
- Onion - yellow onion
No one wants soggy pickles, so it’s important that you are using the correct type of fresh cucumbers for this easy recipe. Kirby cucumbers are usually small, 3 to 6 inches, firm, and have bumpy skin.
You can use this recipe to make spears, or you can slice them to make pickle chips. No matter the shape, wide-mouth jars make it easier to fill than canning jars with a narrower opening.
If you like garlic-flavored pickles you can add fresh garlic cloves to each jar, simply lightly smash the garlic cloves before adding them to the jar. Feel free to substitute a ½ teaspoon of crushed red chili flakes for the dried red chili in each jar, or leave it out altogether.
Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed. Keep the pickles in the jar tightly covered. Keep in mind that the pickles are not processed in a water bath, so they need to be stored in the refrigerator.
How to Make Fridge Pickles
FIRST STEP: 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 1-2 minutes until the sugar is dissolved completely. The mixture will become clearer once all of the sugar is dissolved.
SECOND STEP: Let the mixture cool completely before adding it to the jars.
THIRD STEP: While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars.
FOURTH STEP: Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.
How long do refrigerator pickles last?
Keep the pickles in the refrigerator in a tightly covered jar for up to one month. The pickles are not processed in a water bath, so it’s important to store them under refrigeration.
How do fridge pickles taste?
These refrigerator pickles are tangy and sweet!
Do I have to make pickle spears?
You can slice the cucumbers instead of cutting them into spears to make pickle chips.
What are pickling cucumbers?
Kirby cucumbers, called pickling cucumbers, are short and crunchy, making them perfect for pickle making. You can also use fresh cucumbers from your garden!
How to Store Fridge Pickles
IN THE FRIDGE: Store fridge pickles in the jar tightly covered. The pickles will last in the refrigerator for about a month.
Fridge Pickles
Crisp, tangy, and sweet, fridge pickles are packed with flavor. The perfect topping for sandwiches or to eat straight from the jar.
Ingredients
- 3 cups white vinegar
- 3 cups granulated sugar
- 1 tablespoon kosher salt
- 2 tablespoons pickling spice
- 6 dried red chilis, optional
- 6 sprigs of fresh dill
- 1 pound Kirby cucumbers, pickling cucumber, cut into spears about 4 small cucumbers
- 1 cup sliced yellow onion
DIRECTIONS
- 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 1-2 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.
Nutrition
Calories: 1354kcal | Carbohydrates: 328g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 3525mg | Potassium: 959mg | Fiber: 6g | Sugar: 313g | Vitamin A: 1714IU | Vitamin C: 212mg | Calcium: 143mg | Iron: 3mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment