Quick and Easy Refrigerator Pickles

Hassle-free homemade pickles. (Courtesy of Jennifer Segal)

View the print-ready version of this recipe.

The kids and I discovered a jar of these homemade refrigerator pickles in my parents’ refrigerator door one day and since then, no deli or store-bought pickles have ever come close. They were made by one of my mom’s oldest and dearest friends, Joanne Biltekoff, who is like an aunt to me. The best thing about Joanne’s pickles is that they’re quick and easy—no sterilizing jars or special canning equipment required. All you do is slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.

What You’ll Need To Make Refrigerator Pickles

(Courtesy of Jennifer Segal)

The most important part of the recipe is to start with Kirby or pickling cucumbers. They’re short, squat and sometimes full of warts, but they make deliciously crisp pickles. Don’t be tempted to substitute another kind of cucumber or you’ll end up with soggy pickles.

Step-By-Step Instructions

Begin by making the brine. Combine the vinegar, salt and sugar in a small saucepan. Heat and stir until the salt and sugar are completely dissolved. Whisk in the cold water, then chill.

When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.

(Courtesy of Jennifer Segal)

Next, stuff the cucumbers into two 1-quart jars. Add the coriander and mustard seeds, garlic, red pepper flakes, dill sprigs to the jars, dividing evenly.

(Courtesy of Jennifer Segal)

Cover the cucumbers with the chilled brine.

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(Courtesy of Jennifer Segal)

Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month.

These pickles will disappear quickly and you’ll likely get requests for more. You don’t have to start from scratch. You can use the pickle brine more than once—it should last for another batch or two of pickles!

Quick & Easy Refrigerator Pickles

Servings: About 24 spears, or two 1-quart jars

Ingredients

• 1¼ cups distilled white vinegar (5% acidity)
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 2 cups cold water
• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
• 2 tablespoons coriander seeds
• 6 large garlic cloves, peeled and halved
• 1 teaspoon mustard seeds
• ¼ teaspoon red pepper flakes
• 16 dill sprigs

Instructions

Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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