Wednesday, August 17, 2016

NO COOK REFRIGERATOR PICKLES RECIPE

A recent gift of cucumbers led to this...I did this before my recent canning gifts but I've been doing this for years so I thought I'd share...

Ingredients for Refrigerator Pickles
Slice up some cucumbers (Kirby cukes are best, they retain their crunchiest the longest), a few springs of dill, and some garlic pieces...

No Cook Refrigerator Pickles
Put them all into a jar, along with some salt, red pepper flakes and a few onion slices in this particular batch...


Fill it up with a mixture of vinegar and water.  I use about 2/3 vinegar to 1/3 water but really, you can use all vinegar if you'd like...

Fridge Pickles
Put the lid on and put it in the fridge.  
Every couple of days I turn the bottle upside down and then back upright, just to mix things up a bit...

Easy Refrigerator Dill Pickles
After a couple of days, you have quick dill pickles. No canning, no boiling, no cooking.  My Grandmother used to do this all the time when I spent Summers with them.  Sometimes she'd use a couple tablespoons of sugar dissolved in the vinegar to make them sweeter, sometimes no ornions , and a few times she threw in other herbs and seasonings.  It's really just whatever taste you like.

They'll keep for a couple weeks in the fridge, though they will get softer the longer you leave them.  Of course, ours never last that long...

Enjoy!


22 comments:

  1. Add 1/8 tsp. of alum per qt., boil the liquid and pour over the cukes and they'll stay crunchy in the fridge for 2 or more years. That is for large batches. (3qts. vinegar, 1 qt. water and 1 cup canning salt, bring to a boil and pour over cukes.) See my post about five posts back.

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    1. Wow, thanks for that tip. I will have to go check out your post, thanks!!!

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  2. My aunt told me about using left-over pickle juice from store bought pickles.


    "re-cycle" the pickle juice with fresh or blanched veggies - cucumber slices, cauliflower, carrots, etc. This would be a refrigerated pickle, not a canned one.
    Some people also use the juice to pickle hard-boiled eggs.

    reusing the pickle brine, you can "clone" your favorite brand of pickles at the cost of around 75 cents a jar.

    For one jar of pickles. You'll need:
    1 ''used" jar of pickles with brine reserved
    1 Tbsp white distilled vinegar
    1 Tbsp table or kosher salt
    1 cucumber
    2 cloves garlic (optional)

    video https://www.youtube.com/watch?v=ZeFGg1eH8iI

    ways to use left-over pickle juice http://www.thekitchn.com/6-ways-to-use-leftover-pickle-juice-tips-from-the-kitchn-204470

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    1. Well now that's pretty ingenious! Thanks!!

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  3. I have done something similar, but it is because I don't eat cucumbers. This is to preserve cucumbers for someone else to eat. They do look pretty.

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    1. Thank you and hey, you are a great person for doing that work for someone else. Made with love!

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    2. If I am given cucumbers or even one, I hate to waste food, so I put it in vinegar to share. Exbf will eat a couple with a salad or just on his plate. It helps to round out the look of a meal I prepare...lol.

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  4. Might give this a go tomorrow I have a bit of a cucumber glut at the moment thank you

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    1. Ha, thanks, I wish we had a cucumber glut but that's on my list for next years garden! :-) They are super easy, slice as thick/thin as you want (even spears), vinegar, seasonings, hot, sweet, whatever. Enjoy!

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  5. I keep two ice cream tubs of these going...by the time one is eaten the next is ready. We've had a good crop this year.

    These are beautiful.

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    1. Awesome! We had a jar handy and only a few cukes, I'll have to look for larger containers when we have lots of cucumbers next year. Thanks!

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  6. Replies
    1. It's very good and super easy. The only important thing is vinegar, everything else is up to your taste buds, ha.

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  7. Yum! I love pretty much all pickles. Except the commercial recipes made with Splenda. Those are nasty. But homemade pickles? Those are the best! :)

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    1. They have pickles with Splenda? Yuck. I can't wait to actually can some. Thanks!

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    2. They do are are seriously disgusting. I have made homemade refrigerator pickles using Equal or Splenda and they are great. I think the heat compromises the flavor when using the artificial sweeteners. Trust me (as 20+ yr chemist), you don't want to know what components those break down to. If I water bath can pickles, I will use honey or reduce the amount of sugar. To me it is worth the extra calories or increased sugar versus gross taste or ingesting less than desirable chemicals.

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  8. 1st Man,

    Okay now I'm craving homemade pickles....you would think I was pregnant?? NOT!!!! It's because of your post :-)

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    1. LOL, that really made me laugh!!! Get you some pickles girl!!!

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  9. Gosh, what could be simpler than that! I've been canning pickles and the smell is heavenly. Gotta love those pickles.

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    1. I remember my Grandmother canning pickles and I do vaguely remember the smell. I can't wait to do that myself. Now I need to find a good recipe.

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  10. I love refrigerator pickles - they have so much more crunch and fresh flavour than regular pickles. I generally make a couple of batches to last us until the end of the year, at which point we switch to regular pickles.

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    1. They are delicious, that's for sure! Speaking of, we're out I need to make more, ha.

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