These easy refrigerator pickles only take 10 minutes to prepare and are crunchy, tangy and super delicious! Perfect on burgers, with hot dogs or just as a snack, they are a great way to use up gherkins and cucumbers from the garden!
Calling all pregnant ladies - today is your day! If you are a vinegary pickle craving mum-to-be like I am, you are going to go NUTS over these easy refrigerator pickles. I wasn't lying when I said I've been going through jars of these babies in the last few weeks.
But I've got a good system sorted now. Make 2 jars at a time. Eat one jar over a couple of days. Make another jar. Still have one jar left in the fridge with this one almost ready to go. It's a constant pickle cycle where no one goes without pickles.
Click here to pin this to your preserving recipes board on Pinterest to save it for later.
If you have grown gherkins or even cucumbers in your garden this summer, you definitely need to give this recipe a try. It's perfect for people who are new to preserving food and aren't ready to dive into properly preserved pickles and they're also great for those of us who are almost done with the bottling and preserving already! No sterilising jars, no seals and lids, no water bathing, just throw them in the jar, top with liquid and put in the fridge.
I still did a few jars of regular pickles that will hopefully see me through the year, but these have fast become my favourite.
All you need is:
- Clean jars (can be old jam jars or whatever you have)
- Gherkins or cucumber
- White vinegar, plain salt, sugar, yellow mustard seeds, peppercorns, fresh dill
- A chopping board, knife and a small saucepan
The method is simple. Slice the cucumbers into spears, rings or if you have small gherkins or pickling cucumbers, leave them whole and pack them into your jars. Add the fresh dill and a peeled clove of garlic if using.
Add the water, vinegar, salt, sugar, mustard seeds and peppercorns to a small pot and bring to the boil, just until the sugar and salt dissolve. Remove from the heat and allow to cool for 5 minutes.
Pour the pickling liquid over the gherkins or cucumbers, place the lid on the jar and refrigerate.
Done! The pickles will be ready to eat after 24 hours but still get better over the next few days. I've never had a jar last in my fridge longer than a week but from what I've read, they will keep for at least a couple of months if not longer before they start to lose their crispiness.
These easy refrigerator pickles are perfect with burgers, hot dogs or as the greatest present you could ever give to your pregnant friends!
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Easy Refrigerator Pickles
- Gherkins or cucumbers (enough to fill 2x 500ml or pint jars - for me this was 3 jumbo gherkins)
- 2 fresh dill sprigs
- 2 peeled cloves garlic (optional)
- 1 cup water
- 1 cup white vinegar
- 1 Tablespoon plain salt
- 1 teaspoon sugar
- 1 teaspoon yellow mustard seeds
- ½ teaspoon peppercorns
- ¼ teaspoon chili flakes (optional)
- Wash the gherkins or cucumbers and cut off the ends. Slice into spears, rings or if you have gherkins small enough to fit in the jars, leave them whole. Pack into the jars and add a sprig of fresh dill and 1 peeled garlic clove to each jar.
- Add all remaining ingredients to a small saucepan and bring to the boil so that the sugar dissolves. Remove from heat and allow to cool for 5 minutes before pouring over the gherkins or cucumbers. If you need slightly more liquid, top up with either water or vinegar.
- Place lids on the jars and put in the fridge. Pickles will be ready to eat in 24 hours but will continue to improve in flavour over the next few days. Pickles will keep in the fridge for at least 2 months before they lose their crispiness.
Leave a Reply