Best 15 How To Make Fridge Pickles Recipes

HOW TO MAKE EASY REFRIGERATOR PICKLES

Steps:

• Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.
• Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2 inch or so of headspace at the top of the jars.
• Make the brine: In a small non-reactive saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.
• Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's okay if a few small pieces poke out the top.
• Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about 1 hour). The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.

MOM'S REFRIGERATOR SWEET PICKLES

Steps:

• Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
• In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

HOMEMADE CLAUSSEN PICKLES COPYCAT

Steps:

• To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
• Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
• Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
• Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
• NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
• Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
• Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
• Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
• Secure lids on jars and refrigerate for up to six months.

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

EASY REFRIGERATOR PICKLES

Steps:

• Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
• Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
• Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

HOMEMADE REFRIGERATOR PICKLES

Steps:

• In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
• Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

REFRIGERATOR PICKLES

Steps:

• Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
• Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
• Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)

HOW TO PICKLE CUCUMBERS (QUICK METHOD)

Steps:

• In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
• Bring to a boil, then simmer for 5 minutes, whisking occasionally.
• While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
• Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
• Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
• Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
• Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
• Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

REFRIGERATOR DILL PICKLES RECIPE (KETO AND WHOLE30)

Steps:

• Trim both ends off the cucumber. Depending on how you like your cucumbers, I prefer spears for snacking and rounds for sandwiches. Cut the rounds into 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
• In a small pot combine the water, vinegar, salt, and the smashed garlic. Bring to a boil or until salt melts. Then let it cool a bit before adding it to the mason jar.
• In a 1-liter mason jar, add the cucumbers and sprigs of dill, add pickling brine. Cover, then refrigerate for at least 12-24 hours. Depending on how pickled you like your pickles.
• These will keep in the refrigerator for at least 2 months.

SWEET PICKLE RECIPE

Steps:

• Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
• Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
• Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.