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Why I Love This Fridge Pickle Recipe
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!
Follow These Tips
Serving & Storage
To serve – Serve chilled straight from the jar as a snack, on burgers and sandwiches, or alongside grilled meats and salads. They are also great chopped into tuna or egg salad for extra crunch.
To store – Store in clean jars in the fridge for up to 3 months. Make sure the vegetables stay submerged in the brine.
Other Pickled Recipes
- Chipotle Pickled Cauliflower
- Pickled Red Onions
- Quick Pickled Asparagus
- Pickled Vegetables
- Sweet Pickles
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
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!
Kaleb These are amazing made them for a work event and they disappear so quickly! They are now a fridge staple.
Made these last week, we ate an entire jar in 2 days! Love them so much!
Thank you for the recipe, I am making more this week.
Can you use this recipe on red onions?
I make the pickles with the same recipe except that I kosher salt them for an hour before for crispness.
Where to get those clip-style packing jars ?
I’m on my 3rd time making these in a month. Love how easy and fresh they are.
I just have to say I had never pickles anything before but this was so easy. I am doing it all the time now
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Hi, I love watching your videos. With the refrigerator pickles, do you use English cucumbers or the regular cucumbers with the big seeds?
Thank you
Tonya
Will these have a sweet taste ?? I want spicy and sour mainly. Would I still use the sugar?
Would these taste like “bread and butter” pickles? Those always were my favorite kind, even though I never was sure how they got that name.