Frigerator Pickles

Tired of mushy dill pickles or spending hours sterilizing jars and brining cucumbers overnight? Here are three incredibly easy refrigerator pickle recipes to try out-

And when I say incredibly easy I mean incredibly easy- they require no cooking skills whatsoever- just chop and assemble the veggies then the vinegar, salt and spices do the work. Plus since you can make a jar at a time you can have more variety.

* Use Thai chilies for heat and cayenne chilies for flavor. If fresh turmeric is unavailable ½ tsp ground turmeric will work. A tbsp of dried, minced onions will work in place of fresh onion or shallots. If want a sweeter version of these add a tablespoon of sugar or a pinch of stevia extract.

Recipe 1:  Frigerator Dill Pickles

  • 1 clean 16 oz wide mouth pickling jar with lid
  • 1 clove garlic sliced thin into chips
  • 1” piece fresh (or frozen) turmeric root sliced into thin chips
  • 2 tsp dill seed
  • ½ tsp coarsely crushed black peppercorns
  • 1-2 dried chili peppers, crumbled (opt)
  • 1 large English cucumber (or equivalent amount regular cucumbers) sliced into chips or spears
  • 1 ½ cups distilled white vinegar
  • 1 cup water
  • 1 tbsp canning and pickling salt (or to taste)
  • Pinch of alum (opt)

Recipe 2:  Sweet and Spicy Pickled Zucchini

Recipe 3:  Frigerator Pickled cabbage

1 – Place onion, garlic, turmeric and other spices into the jar. Then pack in enough veggies that it fills the jar to just below the lip.

2 – Heat vinegar, water, alum (if using) and salt in a small sauce pot. When solution comes to a boil remove pot from heat and pour solution into the jar. The vinegar solution needs to cover the vegetables- if there isn’t quite enough add a little more vinegar.

3 – Secure lid to jar and shake jar vigorously. When jar is cool enough to pick up with bare hands place it in the fridge. Let veggies inpicklelate for 3-4 days before using. They will keep in the fridge for weeks.