Instructables

Easy Refrigerator Pickles

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Picture of Easy Refrigerator Pickles
So it's hot, the garden is bursting with a bounty of cucumbers, and you don't have
a pressure cooker. You don't have a set of canning jars, you don't know the first
thing about making pickles, but you want some. What to do?

With a glass bowl, a saucepan, a pile of cucumbers and a few other ingredients
including spices, a fun and tasty batch of pickles is just four days away!

And yes, for those like myself who have issues with patience sometimes, waiting
four days is not absolutely mandatory. Come along, let's make Easy Refrigerator Pickles!

 
 
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Step 1: Let's look at the recipe...

Picture of Let's look at the recipe...
As with almost all of the cookbooks I've collected, this recipe came
from a book found in a second hand store. So often, I find great books
tossed to the curb simply because they aren't the latest, greatest, or
hottest thing off the printing press from the next celebrity cook. I'm proud
to say I have quite an extensive library of cookbooks, but the most expensive
of all only cost a few dollars at most.

This recipe produces a pickle that is reminiscent of a bread-and-butter pickle, though
not as sweet. Of course, that may be resolved by simply adding a bit more sugar
to the recipe, your choice.

From the Cooking Light Annual Cookbook from 2008, (it is common courtesy, and
often a matter of copyright, to credit your recipe source) I present to you:

EASY REFRIGERATOR PICKLES

6 cups of pickling cucumbers, sliced thin (or according to your preference)
(This is usually about two pounds)

2 cups of thinly sliced onions
1 1/2 cups of white vinegar
3/4 cup of white sugar
3/4 teaspoon of salt (Kosher, if you have it)
1/2 teaspoon of mustard seeds
1/2 teaspoon of celery seeds
1/2 teaspoon of ground Turmeric (adds great color!)
1/2 teaspoon of crushed red pepper (yes, that stuff from the pizza place)
1/4 teaspoon of freshly ground black pepper
4 cloves of garlic, sliced very thin, or pushed through a garlic press



ttowngirl2 months ago
Fantastic. I have pickle addicts in my house. Darned pickle-heads!
mediamaker200010 months ago
Well done! *applause* A new favorite!
nanaverm1 year ago
Enjoyed your humorous and clear instructions, and your mouthwatering photos.
WUVIE (author)  nanaverm1 year ago
Aw, thanks, Nanaverm!
onemoroni11 year ago
I have wanted to do pickles for the longest time and this is easy.
WUVIE (author)  onemoroni11 year ago
Thank you! I just ate a bowl full a little while ago. LOL.
Ranie-K1 year ago
Great photos!
WUVIE (author)  Ranie-K1 year ago
Hi Ranie-K, thank you so much!
bajablue1 year ago
FAVED!
WUVIE (author)  bajablue1 year ago
Baja, thank you so much!
lifesart1 year ago
Thanks for a great post with really great pics! I'm a pickle afficianado and I'm going to make these this weekend. Mmmmmmmmm!
WUVIE (author)  lifesart1 year ago
Thank you, Lifesart. :-)
Lifesart, If you are up for the EASIEST sweet pickles: purchase a gallon of sliced dill pickles, drain and rinse the pickle slices in a colander and place in a large glass or ceramic bowl. Add 11 cups of sugar (I know...but they ARE sweet pickles!) This is about 5 lbs. of sugar. Add 2 cups of apple cider vinegar and gently stir. Purchase some pickle spices (I get mine from an internet spice co. called Pensey's; you can purchase a big bag, and it will last you a long time. if you can't do that, I suppose you could use the spices combination from the above post.) Cut about 4 six to eight inch squares of cheesecloth, and put 2 T.of the spices in each square = 8T. Bring the corners up and tie off with little rubber bands. Add the spice bags to the pickle bowl and gently stir again. Let the pickles sit out on the counter all day or overnight. Stir them about 3 or 4 times during this session. Make sure the spice bags are submerged in the pickle juice; it will take several hours before the sugar melts to become juice. Once the juice is "made", you can put the pickles in the frig for 2-3 days to get them cold and crisp. Serve them out of your gallon jar, or for more convenience, split the mixture into 4 quart jars, making sure each jar has a spice bag in it. Remove the spices at the end of seven days, and your pickles are ready to eat or give away! They are WONDERFUL and will last for weeks, but they must be refrigerated. Just don't give a jar to your preacher or your brother-in-law: they will hound you FOREVER to keep them supplied! (One other little tip: I purchase small (3 x 4" drawstring "Organza Pouch" bags in the wedding decoration department at Walmart...the kind you would put little candy favors in. This is what I use for the spice bags. I just turn the used bags inside out, toss the spices, and rinse the little bags thoroughly. They will be a yellow color by now, but that doesn't matter to me. I dry them upside down on the upright handles of long spoons; make sure they are thoroughly dry before putting them away. Before this, if I had no cheesecloth, I used Handy Wipes to cut up for the bags since they have the holes in them, too.
Now you have one MORE thing to keep you busy!!! These pickles are great on sandwiches, hamburgers, chopped up for potato salad, and ground up for relish. Save the juice, too; it is wonderful in potato salad.
Go ahead and print up the recipe because MANY will ask you for it! And like Mama said, "Always share." God bless you guys.
5 pounds of sugar...oh my.
P>S. You can add several Tablespoons of Tabasco Sauce to the juice before you refrigerate them (about 2 T. to each quart....according to taste. These are typically called Fire and Ice Pickles.
Bugsley1 year ago
Easy, and simple. I wonder if honey or agave syrup would work as a sugar substitute. Not for cutting calories, for caveman diet. Great Instructable.
WUVIE (author)  Bugsley1 year ago
Many thanks, Bugsley!
dangerine1 year ago
Are they crunchy?
WUVIE (author)  dangerine1 year ago
Not overly, though next time, I will cut mine just a bit thicker.
mobiledeb1 year ago
I am definitely going to give these a try but i felt the directions needed some tweaking. The photos were enticing 8)
WUVIE (author)  mobiledeb1 year ago
Hi Deb,

Tweak away. This was a recipe from a book. :-)
moonchylde1 year ago
Has anyone tried this with Stevia? I'm diabetic, so anything with sugar is a no-no ...
moonchylde1 year ago
Has anyone tried this with Stevia? I'm diabetic, so anything with sugar is a no-no ...
looks great, thanks for posting
WUVIE (author)  starchpoodle1 year ago
Thank you, Starchpoodle! (Love that name, LOL)
antoniraj1 year ago
nice... looks great
WUVIE (author)  antoniraj1 year ago
Thank you, Antoniraj! :-)
zurichko1 year ago
If I wanted dill pickles would I use less sugar and add dill? Would I need too cook the dill in the brine?
WUVIE (author)  zurichko1 year ago
Hi Zurichko,

I've not actually made any refrigerator dill pickles, so I can't vouch for what you should add, but I did find a few recipes which are similar in nature:

http://www.tasteofhome.com/recipes/refrigerator-dill-pickles

http://www.almanac.com/video/how-make-refrigerator-dill-pickles

Hope this helps. :-)