These homemade Quick & easy No Cook Refrigerator Pickles Recipe are so good! They are the perfect condiment to transform a sandwich that might have once been ho hum into an exciting experience! A bowl of crisp, cool, tangy pickles can set the stage for a fabulous meal. They make a light, healthy snack, and they are also great treats for picnics or other outdoor activities or events. No need to invest a lot of time in labor or equipment, either.
1/2wholeFresh hot pepper, seeds removed if desiredJalapeno, serrano, Hungarian wax pepper, etc
In a small sauce pan combine water, vinegar, salt and sugar. Heat until the salt and sugar are melted. The brine can be used hot, warm or chilled*. Turn off heat and set aside.
Throughly wash your jars & lids. Even though we are not canning these pickles it's important to make sure there is no bacteria on the jars or lids. Place spices in the bottom of your jars.
Prepare fresh picked cucumbers by washing and removing the blossom and stem end. Cut into desired shape (length wise spears, slices, etc) or leave baby cucumbers whole. Set aside
Tightly pack your cucumbers into the jars (with the spices on the bottom).
Pour brine over top and seal with an air tight lid.
Store your Refrigerator Pickles in the Refrigerator. Depending on the size of your pickles and your desired depth of flavor, you can start using your pickles in roughly 2-3 weeks and they will keep in the fridge for up to 1 year!
Any salt CAN be used for refrigerator pickles, If I don't have canning & pickling salt I will just use sea salt or kosher salt. You can experiment with different vinegars, if desired. Apple Cider Vinegar works great in this recipe too. If you used hot or warm brine, allow your pickles to cool before refrigerating. Brine can be made in advance (or extra be saved for later) in the refrigerator and used cold. You can also add more cucumbers into your jars if they were not full.