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Health Starts in the Kitchen

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Home / Recipes / Canning, Drying & Fermenting / Quick and Easy Refrigerator Pickles

Quick and Easy Refrigerator Pickles

Canning, Drying & Fermenting, Recipes

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Quick & Easy Refrigerator Pickles

Are their things that you routinely make but don’t really think about how good they are? I’ve been making refrigerator pickles for years and years and years… and I know we like them a lot, however I forgot how much better they are to outsiders!!

This past weekend we had some out of town family members over for a quick meal and I set out a container of our homemade refrigerator pickles. Everyone loved them! We have had them for so many years we didn’t realize how special they are. I promised to put together a little post with my special refrigerator pickle brine, I hope you enjoy it!

My standard pickle is lots of really fresh baby pickler cucumbers (whole, spears or sliced), with a bunch of fresh dill (left whole on stems just stuff them into your container) Lots of fresh peeled garlic cloves and if you like your pickles with a little spice – throw in a hot pepper (cayenne, jalapeno, hungarian wax, etc all work great!!) And I’ll toss in a little mustard seed and black peppercorns if I have them, but I’ve left them out and it’s been just as good. It’s not an exact science folks!! Cucumbers, Salt, Vinegar and you can make your own special blend of seasonings!

I also use this brine to pickle Hot Peppers – I slice jalapenos and/or hungarian wax pepper rings – pack them in a container, top with brine and store them in the fridge to use as needed!

I’ve also used this brine to “Can” a vegetable gardenia mix (cauliflower, carrots, peppers, onions, etc) in sterilaized jars with hot brine, process with 2 part lids in a waterbath for 30 min. (and I’ve made dilly beans the same way adding green beans, garlic and dill)

If you’ve ever grown your own cucumbers you know it’s feast or famine. It seems like one day you have 3 cucumbers, tomorrow you’ll have 300. I’ll mix up big batch of the brine and keep it in the fridge. Each day I’ll put the fresh cucumbers I pick in to a jar and add brine – maybe adding just 3 cucumbers a day to a big 1/2 gallon jar until it’s filled up!

This is a great way to eliminate one thing you buy in store. There’s no additives or colors. Just real foods and really simple!

Quick and Easy Refrigerator Pickles
5 from 1 vote

Easy Refrigerator or Canned Pickle Brine

Print Recipe

Ingredients

  • 4 cups Organic Raw Apple Cider Vinegar (with mother) or Distilled White Vinegar
  • 4 cups Water, filtered
  • 6 tablespoons Sea Salt

Instructions

  • Heat over medium high heat to melt the salt and warm it up.
  • Pack your veggies in a glass container with a lid (I like to use 1/2 gallon canning jars) and pour your brining liquid over your veggies to fully submerge them, put on the lid and keep them in the fridge.
  • After a few weeks you can start eating them - they get more flavorful with time but we start eating them just weeks after and they keep for at least a year in the fridge!

October 31, 2012 · 7 Comments

Previous Post: « Make your own Vanilla Extract
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Comments

  1. AvatarBrenna says

    August 14, 2016 at 10:20 pm

    Making these tonight. I love your insta page! Thanks for sharing your recipes.

    Reply
    • AvatarHayley Ryczek says

      August 15, 2016 at 6:52 am

      Thanks Brenna!

      Reply
  2. AvatarMelanieB says

    February 16, 2015 at 4:34 pm

    These were delicious!
    Thanks for sharing the recipe.

    Reply
  3. AvatarSusan says

    July 1, 2013 at 9:33 pm

    Does the vinegar inhibit the fermentation process? Something I’ve been looking into lately and have been looking for a good pickle recipe that also ferments the cukes.

    Reply
    • AvatarHayley says

      July 1, 2013 at 9:35 pm

      These are NOT fermented pickles.. they are just a vinegar/salt brine.

      Reply
  4. AvatarDianne Sutton says

    October 31, 2012 at 4:31 pm

    Can’t wait to make them. Hope they taste half as good as yours. Thanks for sharing. Dianne

    Reply
    • Avatarhealthstartsinthekitchen says

      November 3, 2012 at 10:32 pm

      Let me know how they turn out for you!! Hope to see you soon! Keep in touch, Dianne!

      Reply

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