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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!
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!
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!
More pickle recipes
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Watch how to make these fridge pickles
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Fridge Pickles
Ingredients
- ½ cup granulated sugar
- 2 ½ cups distilled white vinegar
- 2 tbsp kosher 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.½ cup granulated sugar, 2 ½ cups distilled white vinegar, 2 tbsp kosher salt, 1 tsp turmeric, 1 tsp celery seed, 1 tsp mustard seed
- 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.1 medium onion, 2-3 hot peppers (optional), 2 lb cucumbers
- 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Love a homemade pickle recipe
This one is excellent!
Love trying your recipes. Question for fridge pickles. Can I make the recipe with lebanese cucumbers and if so how long do they keep in the fridge. If I make them now will they be good for xmas. Many thanks.