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!
Servings: 2 quarts
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
Serving: 1cup | Calories: 94kcal