Easy Refrigerator Pickles Recipe
Refrigerator Pickles - no canning required! Even if this is the first time you've ever made pickles they are guaranteed to satisfy your pickle craving! These sweet, crunchy pickles are the perfect way to use the end of the season abundance of cucumbers and are 100 times better than store-bought pickles!
Servings 10 servings
Calories 89kcal
Equipment
- 2 quart mason jars
Ingredients
- 2-3 cucumbers
- 1 cup cider vinegar
- 1 cup sugar
- ½ cup water
- 1 tablespoon kosher salt
- 1 teaspoon celery salt optional
Instructions
- Wash jars in hot soapy water. You'll want to start with clean jars - you can use pint-sized jars, or quart jars. They need to be clean.
- In a saucepan over medium heat combine the vinegar, water, salt and sugar.
- Stir until the sugar and salt are completely dissolved.
- Remove from heat and stir in the celery salt (if using), set aside.
- Slice cucumbers in ¼ inch slices
- Pack the sliced cucumbers into canning jars.
- Pour the hot pickling brine into the mason jars and cover tightly.
- Place the jars of pickles in the refrigerator and allow them to marinade over night. Eat and enjoy!
Video
Notes
** For variations, use rice wine vinegar & black sesame seeds or poppy seeds. You can also add red onion, carrots or jalapeños. Great use of cucumbers in summer as these will keep for several months in the refrigerator.
Storage
Store pickles in airtight containers, refrigerated up to three months.Nutrition
Calories: 89kcal | Carbohydrates: 21g | Sodium: 2096mg | Potassium: 99mg | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 1.9mg | Calcium: 10mg | Iron: 0.2mg
