Quick Refrigerator Pickles
Keep refrigerated. These pickles get stronger by the day and will keep for a few weeks in the refrigerator. These quantities are for a half-gallon canning jar. You can use any type of vinegar.
Keep refrigerated. These pickles get stronger by the day and will keep for a few weeks in the refrigerator. These quantities are for a half-gallon canning jar. You can use any type of vinegar.
- Carbohydrate 0.171304875489062 g
- Cholesterol 0 mg
- Fat 0.000623000001263969 g
- Fiber 0.00116812494932181 g
- Protein 0.00192462500390476 g
- Saturated Fat 3.33750000677126E-05 g
- Serving Size 1 1 Serving (36g)
- Sodium 183.032371621263 mg
- Sugar 0.17013675053974 g
- Trans Fat 9.06687501839526E-05 g
- Calories 4 calories
Step-by-step
- Mix water, vinegar and salt, stir to dissolve salt.
- Fill jar, layering ingredients.
- Pour vinegar mixture over top.
Stirring the kosher salt into the water and vinegar until completely dissolved prevents pockets of plain water from diluting the brine at the bottom of the half-gallon jar. Standard table salt contains anti-caking agents and iodine that cloud pickling liquids; coarse kosher salt yields a clear brine while measuring accurately by weight or volume. English cucumbers offer convenience with their thin skins and minimal seeds, though standard slicing cucumbers or Kirby varieties function well when sliced to a uniform quarter-inch thickness. Thicker slices resist softening over storage windows lasting up to three weeks, whereas paper-thin rounds lose structural integrity within days. Any vinegar in the pantry suffices, though acid levels dictate flavor sharpness; white distilled vinegar delivers a neutral, biting profile, while apple cider or white wine vinegars impart subtle fruit notes without altering preservation chemistry. Pickling spice blends typically feature mustard seeds, coriander, and allspice, creating a complex baseline that accommodates fresh hot peppers and dill weed or seed. Layering these aromatics throughout the jar ensures even flavor distribution as the cucumbers submerge in the liquid. Storage requires strict refrigeration because unfermented refrigerator pickles lack the shelf-stable processing of heat-canned preserves. Flavor compounds penetrate cellular walls gradually, meaning salinity and spice intensity peak around day four of cold storage.
