Refrigerator pickles are easy, quick pickled vegetables to store in the refrigerator. No canning process necessary.
If y'all remember, I have written several posts in the past about home canning. There was the Strawberry Jam. Then the Kosher Dills and the Pickled Okra. And don't forget that delicious Basic Salsa, either! All tried and true great recipes.
But, you know what? Sometimes I just don't have enough produce on hand to do a big batch of canning. Sometimes it's just a handful of whatever I picked from the garden that day. Two or three cucumbers, a handful of cherry tomatoes and maybe a pepper or two. More than I need for dinner and I absolutely hate to waste homegrown produce! So what do I do with that little bit of fresh veggie deliciousness? I make up a quick batch of refrigerator pickles.
Now, I want you to know that this is not a canning recipe. You don't need to start sterilizing jars and get out your big canner and fill it up. This is just a simple pickle that you store in the fridge and use up within a few days. What could be easier, huh?
How to Make Refrigerator Pickles
To get started, you'll need a pretty jar to hold your pickles. Or an old used mayonnaise jar. Whatever. I won't tell. Just make sure it's very clean and the top fits well.
Put your salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of the jar. If you don't have fresh dill, that's okay. It's really more for looks anyway.
Then simply layer your veggies in the jar in an attractive way. Or just throw them in there any old way. Whatever makes you happy. In this jar, I used cucumbers, Vidalia onions, halved yellow cherry tomatoes and a few small sweet peppers. But you don't have to use my combination! Just substitute whatever you have on hand that you think might taste good pickled.
Bring the vinegar and water to a strong simmer, nearly a boil, in a small pan. Pour the simmering mixture over the veggies and put on the lid. Let your pickles cool before you store them in the refrigerator. Use them up within a few days.
That's it. Really. That's all there is to making pickles. But you should understand that these will not taste like a store-bought or canned pickle. They will have much more of a fresh taste and some say it's more or less an acquired taste at that. All I know is that we love them. They're so good with all the fresh summer veggies - fried okra, field peas, sliced tomatoes, sauteed yellow squash. Gee, I'm making myself hungry!
Just one more thing - if you and your folks don't care much for dill, try these with thyme instead. Different and very interesting flavor.
More Pickle Recipes on Never Enough Thyme:
- Refrigerator Pickled Peppers
- Pickled Okra
- Quick Pickled Cucumbers
- Favorite Kosher Dills
- Tart Pickled Cherries and Pickled Celery Sticks
Quick Pickle Recipes from Other Bloggers:
- Quick Pickled Onions from Cookie + Kate
- Bless This Mess' recipe for Quick Pickled Cucumbers
- Quick Pickled Zucchini from 101 Cookbooks
Pin to Your Pinterest Pickle Board!
- 1 ½ tsp. salt
- 8 peppercorns
- 1 ½ tsp. dill seed
- Fresh dill
- 3 cloves garlic peeled and sliced
- Assorted fresh veggies – cucumber sweet or hot peppers, cherry tomatoes, onion
- 1 ½ cups white vinegar
- 1 ½ cups water
- Place the salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of a clean jar.
- Layer the veggies in an attractive arrangement.
- Combine the vinegar and water in a pan and bring just barely to a boil.
- Pour the vinegar and water over the veggies.
- Close the jar and leave it to cool.
- When cool, store in the refrigerator.
- NOTE: This is not a canning recipe. Because it is not processed in a boiling water bath the contents are not safe for shelf storage. Refrigerator storage only, please!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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