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!

Course Preserving

Cuisine American

Difficulty Easy

Method Canning

Prep Time 20

Cook Time 10

Total Time 30

Servings quarts

Calories 94kcal

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.

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