Fridge Pickles

While I’m accustomed to canning for long-term storage, I realize not everyone is. Water bathing and pressure canning can seem overwhelming and time-consuming. Fridge pickles are the answer! You can throw together a brine, cut some onion and cucumbers and you have pickles! Just store in the fridge (I love to use these handy Weck jars) and you’ll have crunchy, amazing pickles to enjoy.

This is a great way to start preserving if you are new to the idea or, like me, if you just love anything pickled!

Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid

These keep for up to three months. Enjoy on a hamburger or straight from the jar. I’ll let you in on a secret – straight from the jar is usually my preferred way of eating these! Any way you consume them, they’re delicious!

Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid

Have any questions about canning (’cause you can totally can this recipe too)? Check out my canning 101 video that gives some basics on the process and the supplies you’ll need.

When you make the recipe, make sure to leave me a comment and leave a rating on the recipe. I’d love to hear how the recipe worked for you!

Watch how to make these fridge pickles:

Top down view of Weck jar filled with fridge pickles with red peppers on top with extra cucumbers, cutting board and napkin in background
Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid
Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid with cutting board and napkin in background
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Fridge Pickles

These fridge pickles made from cucumbers, onions and red peppers in a vinegar liquid are a great way to enjoy the bounty of the season! And it's fridge stable – no need to can!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Preserving
Cuisine: American
Keyword: canning, pickling, summer
Difficulty: Easy
Method: Canning
Servings: 2 quarts
Author: Kaleb

Ingredients

  • ½ cup sugar
  • 2 ½ cups vinegar
  • 2 tbsp salt
  • 1 tsp turmeric
  • 1 tsp celery seed
  • 1 tsp mustard seed
  • 2 lb cucumbers, washed and sliced into approximately ¼-inch chips
  • 1 medium onion
  • 2-3 hot peppers, optional

Instructions

  • Have ready two quart jars, washed and sterilized. To make the brine, combine the sugar, vinegar, and salt and whisk until the sugar and salt are completely dissolved. Add turmeric, celery seed, and mustard seed. Stir and set aside.
  • Slice some onion and place in the bottom of prepared quart jars with hot pepper (if using) and top with cucumber chips. Once filled, top with a little more onion or peppers.
  • Pour prepared brine into the jars until it covers all the cucumbers and onions. It is important that all ingredients are submerged in the brine as this is what preserves them!
  • Place on airtight lids and transfer to the refrigerator.

Notes

  • I think it’s best to let these pickles sit for 10 days before eating. The longer they sit in the brine, the more flavorful they’ll become.
  • As they sit, the cucumbers shrink and this is completely normal. You may add more slices to the jar if you like.

Nutrition

Serving: 1 cupCalories: 94 kcal (5%)Protein: 1.4 g (3%)Fat: 0.4 g (1%)Saturated Fat: 0.1 g (1%)Polyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.1 gTrans Fat: 0 gCholesterol: 0 mgSodium: 1750.6 mg (76%)Potassium: 256.4 mg (7%)Fiber: 1.2 g (5%)Sugar: 15.9 g (18%)Vitamin A: 13.8 IUVitamin C: 28.5 mg (35%)Calcium: 35 mg (4%)Iron: 0.9 mg (5%)

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