Don't want to wait days or weeks to enjoy homemade pickles? Easy Refrigerator Pickles are a quick version ready to eat in just a matter of hours! Made with a mixture of vinegar, garlic, turmeric, and other traditional pickling spices, Easy Refrigerator Pickles are packed with fabulous flavor. -- And whipping up a batch takes hardly any effort at all.
Prep time: 20 MinCook time: 5 MinInactive time: 5 HourTotal time: 5 H & 25 M
Ingredients
about 2 lbs. pickling cucumbers (to yield 6 cups, sliced)
2 c. thinly sliced onion
1 1/2 c. white vinegar
4 garlic cloves, thinly sliced
3/4 c. granulated sugar
3/4 tsp. salt
1/2 tsp.?
1/2 tsp.?
1/2 tsp.?
1/4 tsp. black pepper
a pinch to 1/4 tsp.?*
Instructions
Slice (unpeeled) cucumbers thinly to yield 6 cups of slices. In a large glass bowl, layer 1/2 of the cucumber slices and then 1/2 of the onion slices. Repeat layers with remaining cucumber slices and onion slices. Set aside.
Combine vinegar and all remaining ingredients (sliced garlic cloves, sugar, salt, mustard seeds, celery seeds, turmeric, black pepper, and crushed red pepper) in a small saucepan; stir until well mixed. Bring to a boil over medium-high heat and cook for 1 minute.
Immediately pour hot vinegar mixture over cucumber/onion mixture (do not stir the cucumber and onion layers). Let cool to room temperature.
Cover and chill at least 4 hours before serving.
Pickles may be stored in the refrigerator for up to one month.
TRACEY'S NOTES:
Pickling cucumbers are the ones that are shorter and stouter than regular cucumbers. They?have thinner skins, a crunchy texture, and smaller seeds, all of which are characteristics that make them perfect for pickles. -- Think Kirby, Boston Pickling, and most homegrown cucumbers, just to name a few.
*The full 1/4 teaspoon of crushed red pepper makes finished refrigerator pickles that are quite spicy. If you don't want spicy pickles, use just a pinch of crushed red pepper. If you don't want any "heat" at all in your refrigerator pickles, omit it altogether.
Any type of onion can be used, however I usually use sweet Vidalia or mild white onions.
If the hot vinegar mixture doesn't completely cover and submerge all of the cucumbers and onions when you pour it over them, don't worry. -- As the cucumbers and onions sit and soften in the vinegar mixture, they will all eventually be submerged.
