Best 3 Homemade Refrigerator Pickles Recipes

**Homemade Refrigerator Pickles: A Tangy and Crunchy Delight for Every Occasion**

Indulge in the delightful flavors of homemade refrigerator pickles, a culinary creation that adds a burst of tangy and crunchy goodness to any meal. These pickles are not only easy to make but also offer a range of options to suit every taste preference. From classic dill pickles to spicy jalapeño pickles and sweet and sour bread and butter pickles, there's a pickle recipe for every occasion. With just a few simple ingredients and a short refrigeration time, you can create a variety of pickles that will elevate your sandwiches, burgers, salads, and more. So, grab your cucumbers, spices, and vinegar, and let's embark on a pickling adventure!

Here are our top 3 tried and tested recipes!

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

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.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

QUICK & EASY REFRIGERATOR PICKLES

Quick & Easy Refrigerator Pickles image

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Provided by Jennifer Segal

Categories Snacks

Yield About 24 spears, or two 1-quart jars

Number Of Ingredients 10

Ingredients

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

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.

Nutrition Facts :

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

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.

Tips:

Choose the right cucumbers. Smaller, pickling cucumbers are best for this recipe. They're more flavorful and have a crisper texture than larger cucumbers.
Use fresh herbs and spices. This will give your pickles the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Make sure the vinegar solution is boiling hot when you pour it over the cucumbers. This will help to preserve the pickles and prevent them from spoiling.
Let the pickles cool completely before storing them in the refrigerator. This will help the flavors to develop.
Store the pickles in a cool, dark place. They will keep for up to 2 months.

Conclusion:

Homemade refrigerator pickles are a delicious and easy way to enjoy cucumbers. They're perfect for snacking, adding to salads, or using as a condiment. With just a few simple ingredients and a little bit of time, you can make your own delicious pickles that are sure to be a hit with your family and friends.