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Diane’s Homemade Refrigerator Pickles

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

I created and perfected this recipe over the last 10 years to use up an abundance of cucumbers that have been given to me. I love that they don’t require processing in a hot water bath canner, and they stay crisp and crunchy!

Ingredients

  • FOR 1 QUART PICKLING BRINE:
  • 3 cups Cold Water
  • 1 cup White Vinegar
  • 2 Tablespoons Canning Or Picking Salt, Up To 3 Tbsp (You May Use Table Or Kosher Salt)
  • _____
  • For Pickles:
  • Small Whole Cucumbers Or Peeled And Sliced Cucumbers
  • 1 Large Onion, Sliced Into Rings
  • 2 Tablespoons Whole Black Peppercorns Or Coarse Ground Pepper
  • 4 Large Cloves Garlic, Sliced
  • Fresh Hot Peppers Or Crushed Red Pepper, As Desired (optional)
  • Green Bell Pepper, Sliced Into Rings (optional)

Preparation

Stir brine ingredients to dissolve salt as much as possible.

In quart jars or any airtight container that can be used in the fridge, pack fresh whole cucumbers or peeled and sliced cucumbers, adding sliced onion, peppercorns, garlic and hot peppers if used, equally among the jars/containers. Stir brine again and pour over cucumbers to cover, then cover tightly and place in the fridge.

You may also use small zucchini squash in this recipe or in almost any pickling recipe that calls for cucumbers, including relishes, chow chow, piccalilli and my favorite, bread and butter pickles.

For the refrigerator pickles, I’d use equal parts cucumbers and small zucchini if using the squash in this recipe.

According to how many cucumbers you have, you may need more onion and garlic and more brine to cover your cucumbers. These have to stay refrigerated because they’re not processed in a canner for long storage. However, they will keep indefinitely in the fridge, if they last that long. Hope they turn out well for you.

11 Comments

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Diane Jennings on 2.10.2014

@Cookwithbarb I’ve had them in my fridge for almost a year now and they are still good.

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cookwithbarb on 4.1.2013

I am excited to try a more “kosher” style pickle. I have been playing with sweet/ or B/B pickles. Although pickles don’t last long in my house, how long is safe for them in the frige? Thanks again for a new recipe. This site has never disappointed me.

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Diane Jennings on 7.28.2011

You can eat these immediately, but for full flavor I’d wait at least 3 or 4 days for full flavor, especially for whole cucumbers. Sliced cukes will be ready a bit sooner. Hope you all enjoy them! :-)

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sarahpennebaker on 7.20.2011

I just put up 4 jars of these. How long do you let them sit? I’m so excited!

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lawwifejess on 7.10.2011

Thank you so much for the recipe. I didn’t use the hot peppers and these turned out wonderful! So easy, too!

6 Reviews

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beckyann on 8.12.2014

Loved these! Put dill in one of the jars and we really enjoyed them that way, as well. Thanks for a great recipe!

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Chaz on 7.22.2014

Delicious and easy recipe! I made 4 jars and everyone in my family loved them. My mom even asked for the recipe. Just enough salt and sour, but not too much. I added carrots and onions to mine, just for a little variation. They’ve been in the fridge about 5 days and they get better each day!

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deedle21 on 3.27.2012

Best pickle EVER! I made 20 jars thinking that would last us until the next season. Silly me. My husband eats two jars every three weeks…awesome recipe!

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Java Girl on 9.6.2011

So simple and we now believe they are our favorite pickle ever! Thanks for sharing.

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lawwifejess on 7.10.2011

Very simple and easy to do. The pickles came out great!

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