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Pressure cookers and canning intimidates me, but I love me some sweet pickles! So last summer I searched high and low and for an easy refrigerator pickle recipe. Not just any recipe would do. I wanted sweet pickles, with a bit of tang, and a nice crunch.
I kept reading that without canning, you may not get a crisp pickle. Well, I’m here to tell you that’s wrong. I found the perfect recipe on tasteofhome.com. Also, you can pickle anything you want with this recipe. I have done cukes, green beans, sweet peppers, and onions. They ALL turn out to be fantastic! (My favorite way is to do a few jars with cuke slices, onions, and sweet pepper slices. They make a perfect sandwich or sub topping!)
Let’s get started! Here’s what you’ll need for your Easy Refrigerator Pickles:
- about 6 cups of sliced cucumbers
- 1 1/2 cups of sugar
- 1 1/2 cups of apple cider vinegar
- 1/2 tsp of salt
- 1/2 tsp of mustard seed
- 1/2 tsp of celery seed
- 1/2 tsp of ground turmeric
- 1/2 tsp of ground cloves
Next, wash out the jars you plan to use, and set aside. Cut up the veggies you’re going to be pickling, and fill the jars.
Onto the brine!
In a 2 quart sauce pan, add all ingredients, and stir well. Bring the brine to a boil, and then reduce heat a bit, and cook until all sugar is dissolved. Stir well again, and add to your jars. Put on your lids, and let cool before transferring them into the fridge. Wait 24 hours (the hardest part,) and then you can enjoy your pickles and veggies!
This recipe will yield 6 cups of brine. To do all jars pictured, I doubled the recipe.
Nutrition facts per 1/4 cup:
- 58 calories
- 0g fat
- 0g saturated fat
- 0mg cholesterol
- 50mg sodium
- 15g carbohydrates
- 14g sugar
- 0g fiber
- 0g protein